Relationships Between Gluten Rheological Properties and Hearth Loaf Characteristics
Author:
Affiliation:
1. MATFORSK-Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway.
2. Current address: Danone Vitapole, RD 128, F-91767 Palaiseau Cedex, France.
3. The University of Reading, School of Food Biosciences, Whiteknights, Reading RG6 6AP, UK.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference51 articles.
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4. Mechanical degradation of high polymers
5. Characterisation of Gluten Subfractions by SE-HPLC and Dynamic Rheological Analysis in Shear
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