Effect of heat, pH and shear on digestibility and antigenic characteristics of wheat gluten
Crossref DOI link: https://doi.org/10.1007/s00217-016-2682-4
Published Online: 2016-04-12
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rahaman, Toheder
Vasiljevic, Todor
Ramchandran, Lata
Text and Data Mining valid from 2016-04-12