doi.org/10.1016/j.foodhyd.2019.105189

Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins

..., Jian Ming
11
Food Hydrocolloids12.40
Volume: 97, Pages: 105189 - 105189
Published: Jun 26, 2019
Paper Fields
Paper Details
Title
Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins
DOI
doi.org/10.1016/j.foodhyd.2019.105189
Published Date
Jun 26, 2019
Journal
Food Hydrocolloids
Volume
97
Pages
105189 - 105189
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