Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation

by Sonoo Iwaki, Katsuyuki Hayakawa, Bin-Xiao Fu, Chikako Otobe
Published 2021-07-01

Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation

by Sonoo Iwaki, Shiro Aono, Katsuyuki Hayakawa, Bin Xiao Fu, Chikako Otobe
Published 2020-11-01