The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of α-, β-, γ- and ω-Gliadins
- 1 April 1985
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 3 (2) , 103-113
- https://doi.org/10.1016/s0733-5210(85)80021-7
Abstract
No abstract availableKeywords
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