1988•Cereal ChemistryRequires access

Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating.

Dreese Pc, Faubion Jm, Hoseney Rc

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Key concepts: Gluten, Chemistry, Rheology, Food science, Wheat gluten, Starch, Wheat flour, Wheat starch

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Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating. — Research Paper | ScholarLens