Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

10.1016/j.jfoodeng.2008.04.001

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書目詳細資料
Main Authors:	Jiang, B., Kontogiorgos, V., Kasapis, S., Douglas Goff, H.
其他作者:	CHEMISTRY
格式:	Article
出版:	2014
主題:	Frozen dough Glass transition Gluten Recrystallization Structural relaxation TEM
在線閱讀:	http://scholarbank.nus.edu.sg/handle/10635/76894
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	National University of Singapore

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