Aggregative and structural properties of wheat gluten induced by pectin
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference32 articles.
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3. Classifcation of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects - a review;Brandner;International Journal of Bilogical Macromolecules,2019
4. Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride;Chen;J. Cereal. Sci.,2018
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