The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough - Concepedia

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The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough

41

Citations

43

References

2011

Year

Lihong Han, Yongqiang Cheng, Shuang Qiu, Eizo Tatsumi, Qun Shen, Zhan‐Hui Lu, LI Li-te

Food and Bioprocess Technology

Vital Wheat GlutenDynamic Rheological PropertiesBuckwheat DoughRheologyFood EngineeringGrain QualityFood Structure

References

	Year	Citations

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