Secundo, Francesco <br/><br/>
ATR-FT/IR study on the interactions between gliadins and dextrin and their effects on protein secondary structure.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Mar 2005 
 - 1757-64 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf049061x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dextrins--chemistry<br/>Gliadin--chemistry<br/>Hot Temperature<br/>Hydrogen Bonding<br/>Protein Structure, Secondary--drug effects<br/>Spectroscopy, Fourier Transform Infrared<br/>Triticum--chemistry<br/>Water--chemistry<br/>Zea mays--chemistry