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