Application of the statistical theory of rubber elasticity to the effect of heat on wheat gluten
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb01570.x/fullpdf
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1. PREPARATION AND HEAT DENATURATION OF THE GLUTEN PROTEINS
2. Statistical Mechanics of Cross‐Linked Polymer Networks II. Swelling
3. CHEMICAL AND PHYSICO-CHEMICAL CHANGES INDUCED IN WHEAT AND WHEAT PRODUCTS BY ELEVATED TEMPERATURES—I
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