捷克农业科学研究院
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作者:Jinshui Wang , Yu Chen ...
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2019, Vol.37, pp.226-231CAAS
摘要:To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer con...

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