Hydration of Gluten: A Dielectric, Calorimetric, and Fourier Transform Infrared Study
Author:
Affiliation:
1. School of Chemical Sciences and Pharmacy, University of East Anglia, Norwich NR4 7TJ, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm061206g
Reference23 articles.
1. Cauvain, S. P.; Young, L. S. InBread Making: Improving Quality; Cauvain, S. P., Ed.; Woodhead Publishing Ltd. Cambridge, U.K., 2003; pp 447−466.
2. Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of ω-gliadins
3. Dielectric properties of protein powders with adsorbed water
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