Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis
Version of Record online: 24 SEP 2010
© 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 10, pages 2155–2161, October 2010
How to Cite
Zhang, H.-H., Li, Q., Claver, I. P., Zhu, K.-X., Peng, W. and Zhou, H.-M. (2010), Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis. International Journal of Food Science & Technology, 45: 2155–2161. doi: 10.1111/j.1365-2621.2010.02384.x
- Issue online: 24 SEP 2010
- Version of Record online: 24 SEP 2010
- (Received 1 April 2010; Accepted in revised form 14 July 2010)
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