Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt

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Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography

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Natural Sciences, Chemistry, Physics +17

Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale

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Agriculture, Food Science, Cereal Science +13

Effects of Temperature and Water Content on the Secondary Structure of Wheat Gluten Studied by FTIR Spectroscopy

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