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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