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The structure and properties of gluten: an elastic protein from wheat grain.
The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain. These form a continuous proteinaceous matrix in the cells of the mature dry grain and are brought together to form a continuous viscoelastic network when flou...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2002
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1692935/ https://ncbi.nlm.nih.gov/pubmed/11911770 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1098/rstb.2001.1024 |
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