Study of the Temperature Effect on the Formation of Wheat Gluten Network: Influence on Mechanical Properties and Protein Solubility

✍ Scribed by Cuq, Bernard; Boutrot, Freddy; Redl, Andréas; Lullien-Pellerin, Valérie

• Book ID: 120071628
• Publisher: American Chemical Society
• Year: 2000
• Tongue: English
• Weight: 67 KB
• Volume: 48
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf991339b