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FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces

Weronika Rumińska, Monika Szymańska‐Chargot, Dariusz Wiącek, Aldona Sobota, Karolina H. Markiewicz, Agnieszka Z. Wilczewska, Antoni Miś, Agnieszka Nawrocka

2020Journal of Cereal Science21 citationsDOI

Topics & Concepts

PomaceFood scienceChemistryGlutenPolyphenolBiochemistryAntioxidantFood composition and propertiesPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food Biotechnology
FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces | Litcius