Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC - Concepedia

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Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

196

Citations

40

References

2017

Year

Agnieszka Nawrocka, Monika Szymańska‐Chargot, Antoni Miś, Agnieszka Z. Wilczewska, Karolina H. Markiewicz

Food Hydrocolloids

Food ChemistryDietary Fibre PolysaccharidesBiochemistryGlycobiologyFt-raman SpectroscopyPolysaccharideFood StructureGluten ProteinsBiomolecular Engineering

References

	Year	Citations

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