The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch

Food Chemistry

Volumn 81, Issue 4, 2003, Pages 533-545

  Mohamed, Abdellatif A ^a   Rayas Duarte, Patricia ^b  

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

^b OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

H; Acetic acid protein extract; DSC; Onset; Peak; TGA

Indexed keywords

GLUTEN; PROTEIN; STARCH;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; EVAPORATION; FOOD PROCESSING; GELATINIZATION; INTERMETHOD COMPARISON; MEASUREMENT; PROTEIN ISOLATION; TEMPERATURE; THERMOGRAVIMETRY; WHEAT;

TRITICUM AESTIVUM;

EID: 0037409560     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00487-9     Document Type: Article

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