Work

Enhancement of gluten quality combined with reduced lipid content through a new salt-washing process

Year: 2009

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2009.05.018

Authors: Li Day, MaryAnn Augustin, R. John Pearce, Ian L. Batey, Colin W. Wrigley

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W2017581302

FWCI: 1.508

Cites: 24

Cited by: 23

Related to: 10