Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates

Journal of Cereal Science

Volumn 52, Issue 3, 2010, Pages 395-403

  Liao, Lan ^a   Qiu, Chao ying ^a   Liu, Tong xun ^a   Zhao, Mou ming ^a   Ren, Jiao yan ^a   Zhao, Hai feng ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Acetic acid deamidation; Enzymatic hydrolysis; Sensory property; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 78649631576     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.07.001     Document Type: Article

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