Thermal Properties of Gliadins and Glutenins Fortified with Flavonoids and Their Glycosides Studied by Thermogravimetry (Tga) and Differential Scanning Calorimetry (Dsc)
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Elsevier BV
Reference29 articles.
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3. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten;B S Khatkar;International Journal of Biological Macromolecules,2013
4. Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin;R Kieffer;Journal of Cereal Science,2007
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