Cite
HARVARD Citation
Ma, S. et al. (2019). The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber. Food & function. 10 (1), pp. 172-179. [Online].
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Ma, S. et al. (2019). The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber. Food & function. 10 (1), pp. 172-179. [Online].