Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing - Concepedia

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Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

43

Citations

23

References

2011

Year

Charlotte Bruneel, Bert Lagrain, Kristof Brijs, Jan A. Delcour

Food ChemistryEngineeringHealth SciencesBiochemistryRedox AgentsFood AnalysisBiotechnologyAlternative Protein SourceFood QualityFood SafetyFresh Pasta ProcessingFood TechnologyBiomolecular EngineeringOxidative StressGluten Proteins

References

	Year	Citations

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