A carregar...
Enzymatic susceptibility of wheat gluten after subcritical water treatment
Subcritical water (SCW) hydrolysis is an alternative to traditional methods of protein hydrolysis that uses water as a reaction medium. In this study, the effect of SCW treatment on heat-induced conformational changes in wheat gluten and its relation to enzymatic susceptibility were investigated. Th...
Na minha lista:
| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2017
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049719/ https://ncbi.nlm.nih.gov/pubmed/30263691 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0214-z |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|