Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins - Concepedia

Concepedia

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Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins

34

Citations

18

References

2005

Year

Elizabeth Maforimbo, Geoffrey Skurray, S. Uthayakumaran, CW Wrigley

Journal of Cereal Science

Soy–wheat DoughsFunctional PropertiesEngineeringSize DistributionFunctional PropertyPolymer ScienceBiotechnologyFood EngineeringFood StructureBiomolecular Engineering

References

	Year	Citations

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