Application of Electron Spin Resonance Spectroscopy and Spin Probes To Investigate the Effect of Ingredients on Changes in Wheat Dough during Heating
Author:
Affiliation:
1. Department of Food Materials, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, U.K.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf051328k
Reference26 articles.
1. Effects of Different Salts on Mixing and Extension Parameters on a Diverse Group of Wheat Cultivars Using 2-g Mixograph and Extensigraph Methods
2. Effect of Selected Hofmeister Anions on the Secondary Structure and Dynamics of Wheat Prolamins in Gluten
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