The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb - Concepedia

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The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

55

Citations

23

References

2017

Year

Nand Ooms, Koen J.A. Jansens, Bram Pareyt, Stijn Reyniers, Kristof Brijs, Jan A. Delcour

Food ChemistryDisulfide Bond DynamicsBiochemistryWheat GlutenGlycobiologyGrain QualityFood StructureFermented Pastry CrumbBiomolecular Engineering

References

	Year	Citations

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