THE FUNCTIONAL PROPERTIES OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEAT GLUTEN
This research was carried out to investigate the effect of chemically (using L-Cysteine) and enzymatically (by papain) modification on the functional properties of hard wheat gluten. The modification process is run by both methods individually and synergistically. The results showed an increase in...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
Baghdad University
2023-10-01
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Series: | The Iraqi Journal of Agricultural science |
Subjects: | |
Online Access: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/1826 |