Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles
Author:
Affiliation:
1. Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar India
2. Department of Food Science & Technology College of Agriculture (Nagaur), Agriculture University Jodhpur Rajasthan India
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17100
Reference40 articles.
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3. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties
4. Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles
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