Cite
MLA Citation
Tetsuya Murakami et al.. “Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin‐Like Characteristics to the Glutenin in Wheat Gluten.” Journal of food science, vol. 80, no. 2, 2015, pp. C269–C278. http://access.bl.uk/ark:/81055/vdc_100025116739.0x000043