Stress relaxation and creep recovery tests performed on wheat kernels versus doughs: Influence of glutenins on rheological and quality properties

Cereal Foods World

Volumn 58, Issue 3, 2013, Pages 139-144

  Figueroa, J D C ^a   Hernandez Z J E ^a   Rayas Duarte, P ^b   Pena R J ^c  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b OKLAHOMA STATE UNIVERSITY   (United States)

^c INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 84879135507     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-58-3-0139     Document Type: Article

References (22)

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