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Dr. Hajar Shekarchizadeh
Associate Professor of 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
Dr. Hajar Shekarchizadeh
https://people.iut.ac.ir/en/shekarchizadeh/content/115863
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