Fluorescence Labeling of Wheat Proteins for Determination of Gluten Hydrolysis and Depolymerization during Dough Processing and Sourdough Fermentation
- 27 March 2003
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (9) , 2745-2752
- https://doi.org/10.1021/jf020897e
Abstract
No abstract availableKeywords
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