Structural modification of gluten proteins in strong and...

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Cereal Chemistry 2015 / 10

Structural modification of gluten proteins in strong and weak wheat dough as affected by mixing temperature

Quayson, Enoch T, Marti, Alessandra, Bonomi, Francesco, Atwell, William (Bill), Seetharaman, Koushik
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Language:
english
Journal:
Cereal Chemistry Journal
DOI:
10.1094/CCHEM-06-15-0123-R
Date:
October, 2015
File:
PDF, 2.20 MB
english, 2015
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