Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Jayne E. Bock(University of Wisconsin–Madison), Srinivasan Damodaran(University of Wisconsin–Madison)
Food Hydrocolloids
October 31, 2012
10.1016/j.foodhyd.2012.10.014
Cited by 278

Abstract

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