Acid deamidation and enzymatic modification at pH 10 of wheat gliadins : influence on their functional properties - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 1990

Acid deamidation and enzymatic modification at pH 10 of wheat gliadins : influence on their functional properties

Desamidation acide et modification enzymatique a pH 10 de gliadines de ble : influence sur leurs proprietes fonctionnelles

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hal-02846392 , version 1 (07-06-2020)

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  • HAL Id : hal-02846392 , version 1
  • PRODINRA : 159677

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S. Bollecker, G. Viroben, Yves Popineau. Acid deamidation and enzymatic modification at pH 10 of wheat gliadins : influence on their functional properties. 6. Journees d'Etudes Sciences des Aliments, Association Francaise de Nutrition, May 1989, Nantes, France. ⟨hal-02846392⟩

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