AGRIS - International System for Agricultural Science and Technology

Effect of storage time and temperature on rheological and microstructural properties of gluten

2003

Nicolas, Y. | Smit, R.J.M. | Aalst, H. van | Esselink, F.J. | Weegels, P.L. | Agterof, W.G.M.


Bibliographic information
Cereal chemistry
Volume 80 Issue 4 ISSN 0009-0352
Pagination
p. 371-377.
Other Subjects
Deformation; Freezing quality; Stress relaxation; Storage quality; Storage temperature
Language
English
Note
In the special presentation: Progress in Dough Processing by Unilever Research and Development. Includes references

2013-06-15
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