Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality

British Food Journal

Volumn 115, Issue 4, 2013, Pages 564-574

  Barak, Sheweta ^a   Mudgil, Deepak ^a   Khatkar, Bhupendar Singh ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Cereals; Cookies; Gliadin; Glutenin; Rheology; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 84875609368     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070701311317847     Document Type: Article

References (26)

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