Study of the temperature treatment and lysozyme addition on formation of wheat gluten network: influence on mechanical properties and protein solubility - Archive ouverte HAL Access content directly
Book Sections Year : 2000

Study of the temperature treatment and lysozyme addition on formation of wheat gluten network: influence on mechanical properties and protein solubility

(1) , (2) , (3)
1
2
3
Not file

Dates and versions

hal-03745373 , version 1 (04-08-2022)

Identifiers

Cite

Bernard Cuq, A. Redl, Valerie Lullien Pellerin. Study of the temperature treatment and lysozyme addition on formation of wheat gluten network: influence on mechanical properties and protein solubility. Wheat Gluten, The royal society of chemistry, 2000, 978-0-85404-865-6. ⟨10.1039/9781847552372-00300⟩. ⟨hal-03745373⟩
3 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More