Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins - Concepedia

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Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins

101

Citations

47

References

2019

Year

Yu Tang, Yaxuan Yang, Qiming Wang, Yuwan Tang, Fuhua Li, Jichun Zhao, Yuhao Zhang, Jian Ming

Food Hydrocolloids

Food ChemistryStructural PropertiesBiochemistryGlycobiologyGrain QualityFood StructureWheat Gluten ProteinsHemicelluloseCombined EffectBiomolecular Engineering

References

	Year	Citations

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