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

• 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
• Institution: National University of Singapore

10.1016/j.jfoodeng.2008.04.001