Wheat gluten structure and (non–)covalent network formation during deep-fat frying
I.M. Riley, Ujjwal Verma, Pieter Verboven, Bart Nicolaı̈, Jan A. Delcour
Topics & Concepts
GlutenFood scienceWheat glutenChemistryNetwork structureCovalent bondComputer scienceOrganic chemistryTheoretical computer scienceFermentation and Sensory AnalysisTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities