Relationship of the Extrusion Temperature and the Solubility and Disulfide Bond Distribution of Wheat Proteins

Journal of Agricultural and Food Chemistry - Tập 45 Số 7 - Trang 2711-2717 - 1997
Mei Li1, Tung-Ching Lee1
1Department of Food Science and Center for Advanced Food Technology, Rutgers, the State University of New Jersey, P.O. Box 231, New Brunswick, New Jersey 08903

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