THE FUNCTIONAL PROPERTIES OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEAT GLUTEN
This research was carried out to investigate the effect of chemically (using L-Cysteine) and enzymatically (by papain) modification on the functional properties of hard wheat gluten. The modification process is run by both methods individually and synergistically. The results showed an increase in...
| Published in: | The Iraqi Journal of Agricultural science |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2023-10-01
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| Subjects: | |
| Online Access: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/1826 |