Open AccessPROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY
Author(s) -
Evrim Güneş Altuntaş,
Hatice YILDIZHAN,
Mohammad Reza DASTOURİ,
F. Duygu ÖZEL
Publication year - 2022
Publication title -
gıda
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd21155
Subject(s) - food science , gluten , chemistry , raw material , amide , gliadin , wheat flour , biochemistry , organic chemistry