The Effect of Bran Reduction on Protein Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough

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Bibliographic Details
Published in	Microscopy and microanalysis Vol. 23; no. S1; pp. 1126 - 1127
Main Authors	Gajadeera, Chathurada, Marti, Alessandra, Ismail, Baraem
Format	Journal Article
Language	English
Published	New York, USA Cambridge University Press 01.07.2017
Subjects	Biological Science Symposia Microstructure Characterization of Food Systems
Online Access	Get full text

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ISSN:	1431-9276 1435-8115
DOI:	10.1017/S1431927617006298