Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough
12 pages, 7 figures, 2 tables. In compliance with the publisher's copyright policy, the pre-print full-text version of the paper is attached.
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
American Association of Cereal Chemists
2013-03
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| Subjects: | Wheat flour, Rheology, Proteins, Mixolab, Microstructure, |
| Online Access: | http://hdl.handle.net/10261/75740 |
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