Influence of soy protein on rheological properties and water retention capacity of wheat gluten

LWT

Volumn 42, Issue 1, 2009, Pages 358-362

  Roccia, Paola ^a   Ribotta, Pablo D ^a,b   Pérez, Gabriela T ^a   León, Alberto Edel ^a,b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Agencia Córdoba Ciencia   (Argentina)

Author keywords

Gluten; Protein; Soybean

Indexed keywords

MOISTURE; PROTEINS; RHEOLOGY;

GLUTEN; PHYSICO-CHEMICAL CHANGES; RHEOLOGICAL CHANGE; RHEOLOGICAL PROPERTY; SOY PRODUCTS; SOY PROTEIN; SOY PROTEIN ISOLATES; SOYBEAN; WATER RETENTION CAPACITY; WHEAT GLUTEN;

MIXTURES;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 52949103323     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.03.002     Document Type: Article

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