Wheat gluten: production, properties and application

Author:

Day L.

Publisher

Elsevier

Reference36 articles.

1. Dynamic viscoelastic behavior of high-pressure-treated wheat gluten;Apichartsrangkoon;Cereal Chemistry,1999

2. The effect of enzymically modified gluten on the mixing and baking properties of wheat-flour doughs;Asp;Food Technology in Australia,1986

3. A translation of Beccari’s lecture “Concerning grain” (1728);Bailey;Cereal Chemistry,1941

4. Preparation of salt-free protein products from acid or alkali treated proteins;Batey;Food Chemistry,1983

5. Properties and non-food potential of gluten;Bietz;Cereal Foods World,1996

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