Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten
Author:
Affiliation:
1. MATFORSK-Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway.
2. Current address: Danone Vitapole, RD128, 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
Reference39 articles.
1. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs
2. Rheological properties of wheat gluten
3. Comparison of Small and Large Deformation Measurements of Whole Meal Rye Doughs
4. Characterisation of Gluten Subfractions by SE-HPLC and Dynamic Rheological Analysis in Shear
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