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Professor Mahdi Kadivar
Professor in Food Science
en
Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding
Date : 1399-12-15
doi
10.3390/foods10030515
Article type
Journal
Professor Mahdi Kadivar
https://people.iut.ac.ir/en/content/101351
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