Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten III. Studies on gluten films

Journal of Cereal Science

Volumn 51, Issue 1, 2010, Pages 140-145

  Koehler, P ^a,b   Kieffer, R ^a   Wieser, H ^a,b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b German Research Centre for Food Chemistry and Hans Dieter Belitz Institute for Cereal Research   (Germany)

Author keywords

Gluten film; High hydrostatic pressure; Rheological properties; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 73549109180     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.11.004     Document Type: Article

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