Rheological properties of vital wheat gluten suspensions

Cereal Chemistry

Volumn 78, Issue 2, 2001, Pages 181-185

  Xu, J ^a   Bietz, J A ^a   Felker, F C ^a   Carriere, C J ^a   Wirtz, D ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SUSPENSIONS (FLUIDS);

COMPLEX MATERIALS; CROSSOVER FREQUENCIES; FLUID-LIKE BEHAVIOR; FREQUENCY BEHAVIOR; HIGH FREQUENCY HF; PROCESSING CONDITION; PROPERTY; RHEOLOGICAL CHARACTERIZATION; RHEOLOGICAL PROPERTY; WHEAT GLUTEN;

RHEOLOGY;

GLUTEN;

ARTICLE; BREAD; CARBOHYDRATE ANALYSIS; FLOUR; FLOW KINETICS; FOOD PROCESSING; NONHUMAN; WHEAT;

TRITICUM AESTIVUM;

EID: 0035107170     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.2.181     Document Type: Article

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