Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding

Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding
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doi
10.3390/foods10030515
Article type
Journal
https://people.iut.ac.ir/en/kadivar/content/1605696