✦ LIBER ✦

Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality

✍ Scribed by Veraverbeke, Wim S.; Delcour, Jan A.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Breadmaking stability of wheat flours: R

✍ E. Lemelin; G. Branlard; L. Salvo; V. Lein; T. Aussenac; J. Daydé 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 273 KB

The breadmaking quality and storage prot

✍ Boggini, G.; Pogna, N.E. 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 577 KB

Influence of Low Molecular Weight Gluten

✍ Maucher, Tanja; Figueroa, J. D. C.; Reule, W.; Peña, R. J. 📂 Article 📅 2009 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 138 KB

The high molecular weight glutenin subun

✍ Payne, P.I.; Lookhart, G.L.; Forsyth, S.A. 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 448 KB

FUNCTIONAL AND STORAGE PROPERTIES OF COW

✍ JAMES C. OKAKA; NORMAN N. POTTER 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 626 KB

Creep recovery tests to measure the effe

✍ Hernández-Estrada, Z.J.; Rayas-Duarte, P.; Figueroa, J.D.C.; Morales-Sánchez, E. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 542 KB