Cite
HARVARD Citation
Murakami, T. et al. (2015). Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin‐Like Characteristics to the Glutenin in Wheat Gluten. Journal of food science. 80 (2), pp. C269-C278. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Murakami, T. et al. (2015). Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin‐Like Characteristics to the Glutenin in Wheat Gluten. Journal of food science. 80 (2), pp. C269-C278. [Online].