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Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
Wang, Xiang-Yu; Guo, Xiao-Na; Zhu, Ke-Xue.
Afiliação
  • Wang XY; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
  • Guo XN; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: xiaonaguo@jiangnan.edu.cn.
  • Zhu KX; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: kxzhu@jiangnan.edu.cn.
Food Chem ; 201: 275-83, 2016 Jun 15.
Article em En | MEDLINE | ID: mdl-26868577
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Pão / Glutens Idioma: En Revista: Food Chem Ano de publicação: 2016 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Pão / Glutens Idioma: En Revista: Food Chem Ano de publicação: 2016 Tipo de documento: Article País de publicação: Reino Unido