Comparison of viscoelastic properties of gluten from spelt and common wheat

European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 199-207

  Pruska Kedzior, Anna ^a   Kedzior, Zenon ^a   Klockiewicz Kaminska, Ewa ^b  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b Centre for Cultivar Testing   (Poland)

Author keywords

Dynamic rheology; Gluten; Retardation test; Spelt; Wheat

Indexed keywords

FREQUENCY DOMAIN ANALYSIS; RHEOLOGY; SPECTRUM ANALYSIS; VISCOELASTICITY;

DYNAMIC RHEOLOGY; RETARDATION TEST;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 41749115448     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0710-0     Document Type: Article

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