Effect of wheat flour protein compositions on the quality of deep-fried gluten balls-Reference-Cited by-同舟云学术

Effect of wheat flour protein compositions on the quality of deep-fried gluten balls

Published:2006-08 Issue:4 Volume:97 Page:666-673
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chiang Shu-Hua,Chen Chee-Shan,Chang Chi-Yue

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Alveograph algorithms to predict functional properties of wheat in bread and cookie baking;Bettge;Cereal Chemistry,1989

4. Identity of high molecular weight gliadin and ethanol-soluble glutenin subunits of wheat: relation to gluten structure;Bietz;Cereal Chemistry,1980

5. Rheology and chemistry of dough;Bloksma,1988

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