Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread
Verbauwhede, Annelien E., Lambrecht, Marlies A., Fierens, Ellen, Hermans, Senne, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A.Langue:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.05.014
Date:
May, 2018
Fichier:
PDF, 1019 KB
english, 2018
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