Φορτώνει......
Revealing 3D structure of gluten in wheat dough by optical clearing imaging
Gluten, which makes up 85% of endosperm wheat protein, is considered a crucial quality determinant of wheat-based food products. During wheat dough manufacture, the molecular packing of gluten causes formation of large structures that exceed the millimetre scale. However, due to lack of imaging tech...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Nat Commun |
|---|---|
| Κύριοι συγγραφείς: | , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Nature Publishing Group UK
2021
|
| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7969737/ https://ncbi.nlm.nih.gov/pubmed/33731714 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41467-021-22019-0 |
| Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|