Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin‐Like Characteristics to the Glutenin in Wheat Gluten

Publisher: John Wiley & Sons Inc

E-ISSN: 1750-3841|80|2|C269-C278

ISSN: 0022-1147

Source: JOURNAL OF FOOD SCIENCE, Vol.80, Iss.2, 2015-02, pp. : C269-C278

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