Influence of gliadin and glutenin fractions on rheological, pasting, and textural properties of dough

International Journal of Food Properties

Volumn 17, Issue 7, 2014, Pages 1428-1438

  Barak, Sheweta ^a   Mudgil, Deepak ^a   Khatkar, B S ^a  

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

Author keywords

Dough rheology; Gliadin; Glutenin; Pasting characteristics; Textural properties

Indexed keywords

FOOD TECHNOLOGY;

DOUGH RHEOLOGY; GLIADIN; GLUTENIN; PASTING CHARACTERISTICS; TEXTURAL PROPERTIES;

VISCOSITY;

EID: 84897462542     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.717154     Document Type: Article

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