Interaction between gluten proteins and their mixtures with water-extractable arabinoxylan of wheat by rheological, molecular anisotropy and CP/MAS 13C NMR measurements
Crossref DOI link: https://doi.org/10.1007/s00217-015-2622-8
Published Online: 2016-04-22
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ma, Fumin
Dang, Yali
Xu, Shiying
Funding for this research was provided by:
Science Technology Department of Zhejiang Province (No.2014C02023)
National Natural Science Foundation of China (No.31440068)
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