Rheological behavior of wheat gliadins in 50% (v/v) aqueous propanol

Journal of Food Engineering

Volumn 90, Issue 2, 2009, Pages 207-211

  Sun, Shaomin ^a,b   Song, Yihu ^a,b   Zheng, Qiang ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Gliadin; Intrinsic viscosity; Rheological properties

Indexed keywords

CONCENTRATION (PROCESS);

GLIADIN; INTRINSIC VISCOSITY; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTIES; WHEAT GLIADINS;

RHEOLOGY;

TRITICUM AESTIVUM;

EID: 49749144748     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.06.024     Document Type: Article

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