Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality

✍ Scribed by Costas E. Stathopoulos; Amalia A. Tsiami; J. David Schofield; Bogdan J. Dobraszczyk

• Book ID: 113697826
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 221 KB
• Volume: 47
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2007.03.002