Hypothesis for how linear glutenin holds gas in dough
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 32 (2) , 135-150
- https://doi.org/10.1016/0308-8146(89)90135-0
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The bread improving effect of fungal α-amylaseJournal of Cereal Science, 1988
- The amylose and lipid contents, dimensions, and gelatinisation characteristics of some wheat starches and their A‐ and B‐granule fractionsJournal of the Science of Food and Agriculture, 1985
- The water absorption of wheat flour: Relative effects of protein and starchJournal of the Science of Food and Agriculture, 1959
- The separation of flour into fractions of different protein contents by means of air classificationJournal of Biochemical and Microbiological Technology and Engineering, 1959