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    Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread

    Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread von Verbauwhede, Annelien E., Lambrecht, Marlies A., Fierens, Ellen, Hermans, Senne, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A.

    Veröffentlicht in Food chemistry

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    Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread

    Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread von Verbauwhede, Annelien E, Lambrecht, Marlies A, Fierens, Ellen, Hermans, Senne, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A

    Veröffentlicht in FOOD CHEMISTRY

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