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European Food Research and Technology

Volumn 217, Issue 3, 2003, Pages 235-243

Model studies for wheat sourdough systems using gluten, lactate buffer and sodium chloride

(3) Schober, Tilman J a Dockery, Peter a Arendt, Elke K a

a UNIVERSITY COLLEGE CORK (Ireland)

Author keywords

Fundamental rheology; Gluten; Lactic acid; Laser scanning confocal microscopy; Sodium chloride

Indexed keywords

BIOTECHNOLOGY; CARBOXYLIC ACIDS; CROPS; MICROSCOPIC EXAMINATION; MICROSTRUCTURE; PH EFFECTS; RHEOLOGY; SODIUM CHLORIDE; SOLUTIONS; STRAIN; SWELLING;

GLUTEN; LACTIC ACIDS; LASER-SCANING CONFOCAL MICROSCOPY;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 1542603532 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-003-0747-7 Document Type: Article

Times cited : (40)

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