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The Effect of Bran Reduction on Protein Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough

Published online by Cambridge University Press:  04 August 2017

Chathurada Gajadeera ,
Alessandra Marti  and
Baraem Ismail
Chathurada Gajadeera
Affiliation:
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.
Alessandra Marti
Affiliation:
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA. Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
Baraem Ismail
Affiliation:
Department of Food Science and Nutrition, University of Minnesota, Twin Cities, St. Paul, MN, USA.

Abstract

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Abstract
Information
Microscopy and Microanalysis , Volume 23 , Supplement S1: Proceedings of Microscopy & Microanalysis 2017 , July 2017 , pp. 1126 - 1127
Copyright
© Microscopy Society of America 2017 

References

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