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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Bibliographic Details
Main Authors: Jiang, B., Kontogiorgos, V., Kasapis, S., Douglas Goff, H.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Frozen dough
Glass transition
Gluten
Recrystallization
Structural relaxation
TEM
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76894
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Institution: National University of Singapore
Description
Summary:10.1016/j.jfoodeng.2008.04.001

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