Effect of heat, pH and shear on digestibility and antigenic characteristics of wheat gluten

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Rahaman, Md. Toheder, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Ramchandran, Lata (2016) Effect of heat, pH and shear on digestibility and antigenic characteristics of wheat gluten. European Food Research and Technology, 242 (11). 1829 - 1836. ISSN 1438-2377

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/32586
DOI 10.1007/s00217-016-2682-4
Official URL http://link.springer.com/article/10.1007/s00217-01...
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > FOR Classification > 1003 Industrial Biotechnology
Current > Division/Research > College of Health and Biomedicine
Keywords gluten proteins; heating; pH effect; antigenicity
Citations in Scopus 13 - View on Scopus
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