Effect of gluten fractions in reducing microwave-induced toughness of bread and buns

Cereal Foods World

Volumn 48, Issue 2, 2003, Pages 76-77

  Miller, R A ^a   Maningat, C C ^b   Bassi, S D ^b  

^a R and R Research Services Inc   (United States)

^b MGP Ingredients Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MICROWAVE-INDUCED TOUGHNESS;

EMULSIFICATION; MICROWAVES; PROTEINS; STATISTICAL METHODS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 0037350902     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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