Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements

Cereal Chemistry

Volumn 82, Issue 4, 2005, Pages 375-384

  Kuktaite, R ^a   Larsson, H ^b   Marttila, S ^a   Johansson, E ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

CENTRIFUGATION; NONDESTRUCTIVE EXAMINATION; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

DEFORMATION DYNAMICS; DYNAMIC RHEOLOGICAL MEASUREMENTS; MIXING TIME; NON DESTRUCTIVE; PROTEIN MATRIX; RHEOLOGICAL MEASUREMENTS; SMALL DEFORMATIONS; STARCH GRANULES; ULTRACENTRIFUGATION; ULTRACENTRIFUGATION METHOD;

MIXING;

EID: 22144453894     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0375     Document Type: Article

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