Rheological properties of glutenin subfractions in relation to their molecular weight

Journal of Cereal Science

Volumn 26, Issue 1, 1997, Pages 15-27

  Tsiami, A A ^a   Bot, Arjen ^a   Agterof, W G M ^a   Groot, R D ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Fractionation; Glutenin; Rheology; Time temperature superposition

Indexed keywords

EID: 0002528832     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1996.0104     Document Type: Article

References (24)

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