EFFECT OF DEAMIDATION AND SUCCINYLATION ON SOME PHYSICOCHEMICAL AND BAKING PROPERTIES OF GLUTEN

被引：34
|
作者：
MA, CY
OOMAH, BD
HOLME, J
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb10845.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：99 / 103
页数：5
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