King, Bianca L.; Taylor, Janet; Taylor, J.R.N. (John Reginald Nuttall)
(Elsevier, 2016-09)
Only predominantly α-type zein (commercial zein) has been shown to form a viscoelastic dough. In maize zein comprises α-, β-, γ- and δ-zein (total zein). Because glacial acetic acid can fully solubilise zein, its effect ...