Title: Modification of wheat (Triticum aestivum L.) flour proteins through use of redox agents provides insight into the role of gluten in fermented pastry production
Authors: Ooms, Nand
Pareyt, Bram
Brijs, Kristof
Delcour, Jan
Issue Date: 2015
Conference: 14th European Young Cereal Scientists and Technologists Workshop location:Copenhagen, Denmark date:15-17 April 2015
Publication status: published
KU Leuven publication type: IMa
Appears in Collections:Centre for Food and Microbial Technology

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