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Behavior of protein aggregates via electrostatic interactions or hydrogen bonds during dough formation
- Source :
- Journal of Cereal Science. 111:103683
- Publication Year :
- 2023
- Publisher :
- Elsevier BV, 2023.
- Subjects :
- Biochemistry
Food Science
Subjects
Details
- ISSN :
- 07335210
- Volume :
- 111
- Database :
- OpenAIRE
- Journal :
- Journal of Cereal Science
- Accession number :
- edsair.doi...........e4a8fb9c4af06c11e9a137e351b98617
- Full Text :
- https://doi.org/10.1016/j.jcs.2023.103683