Research Repository

Effect of heating and acidic pH on characteristics of wheat gluten suspension

Garg, Swati, Cran, Marlene ORCID: 0000-0002-6000-8093 and Mishra, Vijay Kumar ORCID: 0000-0001-5172-4680 (2019) Effect of heating and acidic pH on characteristics of wheat gluten suspension. International Journal Of Food Science and Technology. ISSN 1365-2621

Full text for this resource is not available from the Research Repository.
Item Type: Article
Uncontrolled Keywords: SDS-Extractability of protein; SDS-EP; heat treatment; gluten; sodium dodecyl sulphate polyacrylamide gel electrophoresis; hydrolysis
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > Institute for Sustainable Industries and Liveable Cities
Faculty/School/Research Centre/Department > College of Health and Biomedicine
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 13 Feb 2019 04:01
Last Modified: 14 Feb 2019 01:20
URI: http://vuir.vu.edu.au/id/eprint/37875
DOI: https://doi.org/10.1111/ijfs.14097
ePrint Statistics: View download statistics for this item
Citations in Scopus: 0 - View on Scopus

Repository staff only

View Item View Item

Search Google Scholar