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The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch☆☆Names are necessary to report factually on available data; however, the USDA neither guarantee nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.

Food ChemistryNutritionGluten-free NutritionWheat Starch☆☆namesEngineeringFood CompositionFood AnalysisWheat Protein/glutenAgricultural EconomicsAvailable DataGrain ScienceAlternative Protein SourcePublic HealthFood QualityGrain QualitySeed ProcessingCrop Quality