Amine‐binding capacities of food proteins in transglutaminase reaction and digestibility of wheat gliadin with ϵ‐attached lysine
- 1 May 1986
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 37 (5) , 495-503
- https://doi.org/10.1002/jsfa.2740370511
Abstract
No abstract availableKeywords
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