Mattioni, B.; Tilley, M.; Scheuer, P.M.; Paulino, N.; Yucel, U.; Wang, D.; de Francisco, A.
Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity. Foods 2024, 13, 3145.
https://doi.org/10.3390/foods13193145
AMA Style
Mattioni B, Tilley M, Scheuer PM, Paulino N, Yucel U, Wang D, de Francisco A.
Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity. Foods. 2024; 13(19):3145.
https://doi.org/10.3390/foods13193145
Chicago/Turabian Style
Mattioni, Bruna, Michael Tilley, Patricia Matos Scheuer, Niraldo Paulino, Umut Yucel, Donghai Wang, and Alicia de Francisco.
2024. "Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity" Foods 13, no. 19: 3145.
https://doi.org/10.3390/foods13193145
APA Style
Mattioni, B., Tilley, M., Scheuer, P. M., Paulino, N., Yucel, U., Wang, D., & de Francisco, A.
(2024). Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity. Foods, 13(19), 3145.
https://doi.org/10.3390/foods13193145