Article ID Journal Published Year Pages File Type
604798 Food Hydrocolloids 2013 29 Pages PDF
Abstract
Viscoelastic behavior of gluten measured during heating (25-90 °C) and cooling (90-25 °C) from a wheat variety. Storage modulus (G′; ▪) and loss modulus (G″; ×).
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties
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