Letter to the editor

Journal of Cereal Science

Volumn 42, Issue 3, 2005, Pages 344-345

  Hamer, R J ^a,b   Van Vliet, T ^a   Lefebvre, J ^a  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b TNO   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 26244443425     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.07.001     Document Type: Letter

References (7)

1. P.S. Belton New approaches to study the molecular basis of the mechanical properties of gluten Journal of Cereal Science 41 2005 203 212
2. A. Graveland, and M.H. Henderson Structure and functionality of gluten proteins R. Lasztity F. Bekes Proceedings 3rd International Gluten Workshop 1987 World Scientific Singapore 238 246
3. J. Lefebvre, and T. van Vliet Physico-chemsical aspects of gluten proteins W.Y. Aalbersberg R.J. Hamer Industrial Proteins in Perspective 2003 Elsevier Amsterdam 94 102
4. J. Lefebvre, A. Pruska-Kedzior, Z. Kedzior, and L. Lavenant A phenomenological analysis of wheat gluten viscoelastic response in retardation and in dynamic experiments over a large time scale Journal of Cereal Science 38 2003 257 267
5. W. Li, B.J. Dobraszczyk, and J.D. Schofield Stress relaxation behaviour of wheat dough, gluten and gluten protein fractions Cereal Chemistry 80 2003 333 338
6. D.K. Mecham, E.G. Cole, and J.W. Pence Dough-mixing properties of crude and purified glutens Cereal Chemistry 42 1965 409 420
7. R.W. Whorlow Rheological Techniques 1992 Ellis Horwood New York