Influence of pH and salt concentration on the emulsifying properties of native wheat gliadins and of their chymotryptic hydrolysates

Nahrung - Food

Volumn 43, Issue 6, 1999, Pages 361-367

  Popineau, Y ^a   Pineau, F ^a   Evon, P ^a   Berot S ^a  

^a CEMAGREF   (France)

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TRITICUM AESTIVUM;

EID: 0042263594     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1521-3803(19991201)43:6<361::aid-food361>3.3.co;2-9     Document Type: Article

References (23)

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