Changes Occurring in Protein Body Structure and α‐Zein During Cornflake Processing
- 15 March 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (2) , 217-221
- https://doi.org/10.1094/cchem.1998.75.2.217
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Molecular Properties of Cereal Based Breakfast FoodsStarch ‐ Stärke, 1993
- Structures of plant storage proteins and their functionsFood Reviews International, 1991
- Changes in the zein composition of protein bodies during maize endosperm development.Plant Cell, 1989
- Texturized proteins: Fabrication, flavoring, and nutrition∗C R C Critical Reviews in Food Science and Nutrition, 1978