Physicochemical properties of wheat gluten proteins modified by protease from Sierra (Scomberomorus sierra) fish

Article

Abstract: The effect of semi-purified trypsin on the physicochemical properties of durum and bread wheat flour

Palabras claves:

Dough, Gluten, Hydrolysis, Wheat

Autores:

Cabrera-Chávez F., Cristina M. Rosell, Ezquerra-Brauer J.M., Herrera-Urbina R., Rouzaud-Sández O.

Fuentes:

scopus