Vibration responses of wheat doughs
نویسندگان
چکیده
منابع مشابه
The glutenin macropolymer of wheat ̄our doughs: structure±function perspectives
Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. Dough properties are primarily governed by the structure of gluten, and interactions within the protein complex. While starch and water are the main components of doughs, the physical properties of a dough arise from interactions between gluten proteins, particularly the disul®de-...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 1999
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942919909524608