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

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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

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/37875
DOI https://doi.org/10.1111/ijfs.14097
Official URL https://onlinelibrary.wiley.com/doi/10.1111/ijfs.1...
Subjects Current > FOR Classification > 0908 Food Sciences
Current > Division/Research > Institute for Sustainable Industries and Liveable Cities
Current > Division/Research > College of Health and Biomedicine
Keywords SDS-Extractability of protein; SDS-EP; heat treatment; gluten; sodium dodecyl sulphate polyacrylamide gel electrophoresis; hydrolysis
Citations in Scopus 2 - View on Scopus
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