Qiu, Chaoying <br/><br/>
Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten.  [electronic resource] 

 -  Food chemistry  Dec 2013 
 - 2772-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.05.072  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Antioxidants--chemistry<br/>Citric Acid--chemistry<br/>Digestion<br/>Glutens--chemistry<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Models, Biological<br/>Nutritive Value<br/>Protein Structure, Secondary<br/>Solubility<br/>Spectroscopy, Fourier Transform Infrared<br/>Triticum--chemistry