Dynamic rheological behavior of wheat glutens during heating

Journal of the Science of Food and Agriculture

Volumn 85, Issue 12, 2005, Pages 1992-1998

  Hayta, Mehmet ^a   Schofield, J David ^b  

^a INONU UNIVERSITY   (Turkey)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Heat; Oxidising reagents; Reducing reagents; Rheology; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 24344510793     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2212     Document Type: Article

References (38)

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