Determination of secondary structural changes in gluten proteins during mixing using Fourier transform horizontal attenuated total reflectance spectroscopy.
Seabourn, Brad⋅Chung, Okkyung K⋅Seib, Paul A and Mathewson, Paul R
Journal of agricultural and food chemistry, vol. 56, (no. 11), pp. 4236-43, 2008/Jun/11. | Journal Article
