Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy - Concepedia

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Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy

DOI Full Paper Access

67

Citations

20

References

2021

Year

Eloïse Lancelot, Joran Fontaine, Joëlle Grua-Priol, Ali Assaf, Gérald Thouand, Alain Le‐Bail

BiochemistryProtein FoldingSpectroscopyStructural ChangesNatural SciencesFood BiophysicsFood StructureMedicineBiophysicsGluten Proteins

References

	Year	Citations

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