Effect of soybean proteins on gluten depolymerization during mixing and resting

Journal of the Science of Food and Agriculture

Volumn 88, Issue 3, 2008, Pages 455-463

  Pérez, Gabriela T ^a   Ribotta, Pablo D ^a,b   Steffolani, María E ^a   León, Alberto E ^a,b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Centro de Excelencia en Productos y Procesos de Cordoba   (Argentina)

Author keywords

Dough, Glutenin Macropolymer (GMP); Gluten; Soy protein

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 38749133776     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3107     Document Type: Article

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