THE FUNCTIONAL PROPERTIES OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEAT GLUTEN
This research was carried out to investigate the effect of chemically (using L-Cysteine) and enzymatically (by papain) modification on the functional properties of hard wheat gluten. The modification process is run by both methods individually and synergistically. The results showed an increase in...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Baghdad University
2023-10-01
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| coleção: | The Iraqi Journal of Agricultural science |
| Assuntos: | |
| Acesso em linha: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/1826 |
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