Fermentation modifies protein/protein and protein/starch interactions in sorghum dough

Author： Elkhalifa Abd Bernhardt Rita Bonomi Francesco Iametti Stefania Pagani Maria Zardi Marta

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.222, Iss.5-6, 2006-03, pp. : 559-564

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