Changes in protein structural characteristics upon processing of gluten-free millet pasta
Catrin Tyl, Alessandra Marti, Baraem Ismail
Topics & Concepts
ProlaminFood scienceSolubilityChemistryProtein qualityGlutenGluten freeWheat glutenPlant proteinFood processingProtein digestibilityStorage proteinBiochemistryOrganic chemistryGeneFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications