Mechanical degradation of gluten proteins during high‐speed mixing of doughs
- 1 January 1975
- journal article
- research article
- Published by Wiley in Journal of Polymer Science: Polymer Symposia
- Vol. 49 (1), 85-90
- https://doi.org/10.1002/polc.5070490108
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The estimation of rheologically important thiol and disulphide groups in doughJournal of the Science of Food and Agriculture, 1974
- The Fractionation and Properties of Gluten ProteinsJournal of Macromolecular Science: Part A - Chemistry, 1972
- Rheological properties of wheat flour doughsRheologica Acta, 1970
- Mechanical degradation of high polymersJournal of Applied Polymer Science, 1960