The pattern of the linear viscoelastic behaviour of wheat flour dough as delineated from the effects of water content and high molecular weight glutenin subunits composition

Journal of Cereal Science

Volumn 45, Issue 1, 2007, Pages 49-58

  Lefebvre, J ^a   Mahmoudi, N ^a  

^a INRA   (France)

Author keywords

Dough; High molecular weight glutenin subunits; Hydration; Linear viscoelasticity

Indexed keywords

TRITICUM AESTIVUM;

EID: 33845199868     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.06.005     Document Type: Article

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