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Functional properties of low Mr wheat proteins. II. Effects on dough properties

✍ Scribed by P.L. Weegels; R. Orsel; A.M. van de Pijpekamp; W.J. Lichtendonk; R.J. Hamer; J.D. Schofield

Book ID
116150138
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
736 KB
Volume
21
Category
Article
ISSN
0733-5210

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## Abstract **BACKGROUND:** Recent developments in micro‐scale testing methodology and in methods modelling the effects of native forms of constituents by __in vitro__ methods have provided a new approach to study the impact of added foreign proteins on dough end‐use quality. Amaranth (__Amaranthus