Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Comparison of Two Glutens Differing in Bread Making Potential

✍ Scribed by A.M. Janssen; T. van Vliet; J.M. Vereijken

• Book ID: 115622733
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 278 KB
• Volume: 23
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.1996.0002