✦ LIBER ✦

Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale

✍ Scribed by H. Wieser; R. Kieffer

Book ID: 112257175
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 124 KB
Volume: 34
Category: Article
ISSN: 0733-5210
DOI: 10.1006/jcrs.2000.0385

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Correlations of the Breadmaking Performa

Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale

✍ R. Kieffer; H. Wieser; M.H. Henderson; A. Graveland 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 191 KB

On the relationship between gluten prote

On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs

✍ E.L. Sliwinski; P. Kolster; A. Prins; T.van Vliet 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 318 KB

Application of Capillary Electrophoresis

Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index

✍ A. Di Luccia; C. Lamacchia; G. Mamone; G. Picariello; A. Trani; P. Masi; F. Adde 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 212 KB

On the accurate determination of the the

On the accurate determination of the thermomechanical properties of micro-scale material: Application to AlSi1% chip metallization of a power semiconductor device

✍ J.B. Sauveplane; E. Scheid; A. Deram 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 576 KB