The formation of dough and gluten-a study by scanning electron microscopy-Reference-Cited by-同舟云学术

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The formation of dough and gluten-a study by scanning electron microscopy

Published:1990-05 Issue:5 Volume:190 Page:401-409
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Amend Thomas,Belitz Hans -Dieter

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01202557.pdf

Reference21 articles.

1. Grosskreutz JC (1961) Cereal Chem 38:336

2. Moss R (1972) CSIRO FoodRes Quart 32:50

3. Khoo U, Christianson DD, Inglett GE (1975) Bakers Digest 49(4):24

4. Bechtel DB, Pomeranz Y, de Francisco A (1978) Cereal Chem 55:392

5. Fretzdorff B, Bechtel DB, Pomeranz Y (1982) Cereal Chem 59:113

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