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Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles
Wheat protein contains a large number of side chain groups, amino, hydroxyl groups and sulfydryl, which influence on the quality of Chinese noodles has not been reported. Amino and thiol groups of wheat gluten were modified by chemical reactions, and acetylated gluten (AG) and reduced gluten with an...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6543045/ https://ncbi.nlm.nih.gov/pubmed/31205338 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03688-8 |
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