📣 Help Shape the Future of UKRI's Gateway to Research (GtR)

We're improving UKRI's Gateway to Research and are seeking your input! If you would be interested in being interviewed about the improvements we're making and to have your say about how we can make GtR more user-friendly, impactful, and effective for the Research and Innovation community, please email gateway@ukri.org.

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing. (2014)

First Author: Zhou Y

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2013.07.088

PubMed Identifier: 24054226

Publication URI: http://europepmc.org/abstract/MED/24054226

Type: Journal Article/Review

Volume: 143

Parent Publication: Food chemistry

ISSN: 0308-8146