Wikidata

(Q59133866)

English

Interaction of Puroindolines with Wheat Flour Polar Lipids Determines Their Foaming Properties

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Statements

title
Interaction of Puroindolines with Wheat Flour Polar Lipids Determines Their Foaming Properties (English)
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author
Didier MARION
object named as
Didier Marion
series ordinal
3
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author name string
Laurence Dubreil
series ordinal
1
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Jean-Pierre Compoint
series ordinal
2
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publication date
January 1997
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volume
45
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issue
1
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page(s)
108-116
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Identifiers

DOI
10.1021/JF960402J
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