Thermal stability of wheat gluten protein: Its effect on dough properties and noodle texture

Journal of Cereal Science

Volumn 39, Issue 1, 2004, Pages 9-19

  Kovacs, M I P ^a   Fu, B X ^b   Woods, S M ^a   Khan, K ^c  

^a Cereal Research Centre   (Canada)

^b Canadian International Grains Institute   (Canada)

^c NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Gluten; Glutenin; Noodle; Thermostability; Viscoelasticity; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 0346009314     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00058-4     Document Type: Article

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