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Conformation and aggregate structure of gluten fractions

Li, W. , Dobraszczyk, B.J., Dias, A. and Gil, A.M. (2004) Conformation and aggregate structure of gluten fractions. In: Cauvain, S.P., Salmon, S. and Young, L.S. (eds.) Using cereal science and technology for the benefit of consumers: proceedings of the 12th international ICC cereal and bread congress. Woodhead Food Series (109). Woodhead Publishing Ltd, Cambridge. ISBN 9781845694791

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Item Type:Book or Report Section
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13209
Publisher:Woodhead Publishing Ltd

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