Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature

Journal of Food Engineering

Volumn 42, Issue 2, 1999, Pages 97-102

  Elizalde, B E ^a   Pilosof, A M R ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; COMPOSITION EFFECTS; FOOD STORAGE; GLASS TRANSITION; MATHEMATICAL MODELS; MOISTURE; REACTION KINETICS; THERMAL EFFECTS; WATER ABSORPTION;

ARRHENIUS PLOTS; WHEAT GLUTEN;

FOOD PRODUCTS;

ARRHENIUS; TRITICUM AESTIVUM;

EID: 0032598824     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00105-3     Document Type: Article

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