Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures
- 15 March 2006
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 83 (2), 136-142
- https://doi.org/10.1094/cc-83-0136
Abstract
No abstract availableThis publication has 35 references indexed in Scilit:
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