☆
4.7
Article
Effect of cross-linking using aldehydes on properties of glutenin-rich films
FOOD HYDROCOLLOIDS (2004)
Rate this paper
The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search