Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture - Concepedia

Concepedia

Publication | Closed Access

Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

92

Citations

36

References

2003

Year

Miklós Kovács, Bin Xiao Fu, S. M. Woods, Karim Khan

Journal of Cereal Science

Wheat Gluten ProteinDough PropertiesFood EngineeringThermal ProcessingGrain QualityFood StructureThermal Stability

References

	Year	Citations

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