The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough
Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Dodig, Dejan, Kandić, Vesna, Žilić, SlađanaVolume:
50
Langue:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12894
Date:
October, 2015
Fichier:
PDF, 181 KB
english, 2015