Interaction of Puroindolines with Wheat Flour Polar Lipids Determines Their Foaming Properties
- 1 January 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (1) , 108-116
- https://doi.org/10.1021/jf960402j
Abstract
No abstract availableKeywords
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