Depolymerisation and re-polymerisation of wheat glutenin during dough processing. II. Changes in composition

Journal of Cereal Science

Volumn 25, Issue 2, 1997, Pages 155-163

  Weegels, P L ^a,c   Hamer, R J ^a   Schofield, J D ^b  

^a TNO   (Netherlands)

^b UNIVERSITY OF READING   (United Kingdom)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Dough resting; Glutenin composition; Glutenin macropolymer

Indexed keywords

TRITICUM AESTIVUM;

EID: 0000904738     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1996.0082     Document Type: Article

References (21)

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