The theoretical sodium binding capacities of wheat proteins revealed that a maximum amount of 0.24% NaCl (based on flour) could be bound in bread crumb by ionic interactions between sodium ions and ...

‡ National Institute of Advanced Industrial Science and Technology (AIST), Central 2, 1-1-1 Umezono, Tsukuba, Ibaraki 305-8568, Japan Article Views are the COUNTER-compliant sum of full text article ...