Estimation of HRW wheat heat damage by DSC, capillary zone electrophoresis, photoacoustic spectroscopy and rheometry

Food Chemistry

Volumn 87, Issue 2, 2004, Pages 195-203

  Mohamed, Abdellatif ^a   Rayas Duarte, Patricia ^b   Gordon, Sherald H ^c   Xu, Jingyuan ^a  

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

^b OKLAHOMA STATE UNIVERSITY   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Capillary zone electrophoresis; DSC; Glutenin; Hard red winter wheat; Photoacoustic

Indexed keywords

GLUTEN; STARCH;

ARTICLE; CAPILLARY ZONE ELECTROPHORESIS; CULTIVAR; DESICCATION; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; FLOW MEASUREMENT; GELATINIZATION; HEAT SENSITIVITY; HEAT TOLERANCE; HEAT TREATMENT; PERICARP; PHOTOACOUSTIC SPECTROSCOPY; SEED KERNEL; STORAGE TEMPERATURE; TEMPERATURE MEASUREMENT; UNITED STATES; VISCOELASTICITY; VISCOSITY; WHEAT; YEAST;

TRITICUM AESTIVUM;

EID: 2342620832     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.11.014     Document Type: Article

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