Work

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

Year: 2015

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2015.09.008

Authors: Stefano Renzetti, Cristina M. Rosell

Institutions: Netherlands Organisation for Applied Scientific Research, Instituto de Agroquímica y Tecnología de Alimentos

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funders: Ministerio de Economía y Competitividad, European Regional Development Fund

OpenAlex ID: W2189849423

FWCI: 5.047

Cites: 106

Cited by: 94

Related to: 10