1988•Cereal ChemistryRequires access

Dynamic rheological properties of flour, gluten, and gluten-starch doughs. II. Effect of various processing and ingredient changes

P. C Dreese, J. M. Faubion, R.C. Hoseney

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

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Dynamic rheological properties of flour, gluten, and gluten-starch doughs. II. Effect of various processing and ingredient changes — Research Paper | ScholarLens