Modification of the Ultrastructure and Rheology of Rehydrated Commercial Wheat Gluten
- 1 April 1977
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (2) , 109-119
- https://doi.org/10.1016/s0315-5463(77)73468-6
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Dynamic Shear Behavior of Commercial Wheat GlutenCanadian Institute of Food Science and Technology Journal, 1975
- The Ultrastructure of Commercial Wheat GlutenCanadian Institute of Food Science and Technology Journal, 1975
- STRESS‐STRAIN RELATIONSHIPS OF CHEMICALLY IMPROVED UNFERMENTED DOUGHS: I: The Evaluation of Data Obtained at Large Deformations in Simple Tensile ModeJournal of Texture Studies, 1974
- A modified hypothesis for the structure and rheology of glutelinsJournal of the Science of Food and Agriculture, 1972
- Rheological properties of wheat flour doughs I.—Method for determining the large deformation and rupture properties in simple tensionJournal of the Science of Food and Agriculture, 1970