Published in
Elsevier, Journal of Cereal Science, (70), p. 108-115
DOI: 10.1016/j.jcs.2016.05.025
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Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature
Journal article published in 2016 by
John R. N. Taylor,
Stuart K. Johnson,
Janet Taylor 
,
Sharon Njila,
Connie Jackaman
,
Sharon Njila,
Connie Jackaman
This paper was not found in any repository, but could be made available legally by the author.
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