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Rheological behaviors of doughs reconstituted from wheat gluten and starch
Hydrated starch-gluten reconstituted doughs were prepared and dynamic rheological tests of the reconstituted doughs were performed using dynamic strain and dynamic frequency sweep modes. Influence of starch/gluten ratio on rheological behaviors of the reconstituted doughs was investigated. The resul...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551178/ https://ncbi.nlm.nih.gov/pubmed/23572776 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0255-x |
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