Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality - Concepedia

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Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality

77

Citations

19

References

2007

Year

Costas E. Stathopoulos, Amalia Tsiami, J.D. Schofield, Bogdan J. Dobraszczyk

Journal of Cereal Science

Food ChemistryDifferent Bread-making QualityFood StructureSurface HydrophobicityRheologyFood ProcessingMolecular Weight DistributionFood QualityFood TechnologyHealth Sciences

References

	Year	Citations

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