Dynamic Shear Behavior of Commercial Wheat Gluten
- 1 October 1975
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 8 (4) , 206-210
- https://doi.org/10.1016/s0315-5463(75)73811-7
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- A modified hypothesis for the structure and rheology of glutelinsJournal of the Science of Food and Agriculture, 1972
- Rheological properties of wheat flour doughsRheologica Acta, 1970
- Dynamic viscoelastic behaviour of wheat flour doughsRheologica Acta, 1966