Wheat Dough Microstructure: The Relation Between Visual Structure and Mechanical Behavior

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 3, 2015, Pages 369-382

  Jekle, Mario ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

CLSM; confocal; gluten; image analysis; microscopy; rheology; structure function relationship

Indexed keywords

TRITICUM AESTIVUM;

GLUTEN;

ANALYSIS; CHEMISTRY; CONFOCAL MICROSCOPY; COOKING; FLOUR; FOOD HANDLING; FOOD QUALITY; MECHANICS; PROCEDURES; PROTEIN STABILITY; ULTRASTRUCTURE; WHEAT;

COOKING; FLOUR; FOOD HANDLING; FOOD QUALITY; GLUTENS; MECHANICAL PHENOMENA; MICROSCOPY, CONFOCAL; PROTEIN STABILITY; TRITICUM;

EID: 84914165784     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.656476     Document Type: Article

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