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1

Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation

by Sonoo Iwaki, Katsuyuki Hayakawa, Bin-Xiao Fu, Chikako Otobe
Published 2021-07-01

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2

Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation

by Sonoo Iwaki, Shiro Aono, Katsuyuki Hayakawa, Bin Xiao Fu, Chikako Otobe
Published 2020-11-01

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