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Volumn 79, Issue 5, 2002, Pages 737-740

Mixograph responses of gluten and gluten-fortified flour for gluten produced by cold-ethanol or water displacement of starch from wheat flour

(2) Robertson, G H a Cao, T K a

a WESTERN REGIONAL RESEARCH CENTER (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HYDRATION; MIXING; PROTEINS; STARCH;

FUNCTIONAL PROPERTIES; MIXING PROPERTY; MIXOGRAPH; TECHNOLOGY DEVELOPMENT; TOTAL PROTEIN; WATER DISPLACEMENT; WATER PROCESS; WHEAT FLOURS; WHEAT GLUTEN; WHEAT-FLOUR DOUGH;

ETHANOL;

ALCOHOL; GLUTEN; STARCH; WATER;

ARTICLE; DOUGH; FOOD PROCESSING; FREEZE DRYING; HYDRATION; MOLECULAR STABILITY; SCREENING; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 0036736089 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2002.79.5.737 Document Type: Article

Times cited : (8)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.