Results 151 to 160 of about 2,137 (167)

Compositional Difference of Wheat Flour Glutens in Relation to Their Aggregation Behaviors

Agricultural and Biological Chemistry, 1975
Daizo Yonezawa
exaly  

Foaming properties of gluten and acetylated gluten

Journal of Cereal Science, 2008
Ewa A. Żukowska, Ewa Rudnik, Jacek Kijeński   +2 more
openaire   +1 more source

A Comparative Study of the Inter-Relationships Between Mixograph Parameters and Bread- Making Qualities of Wheat Flours and Glutens

Journal of the Science of Food and Agriculture, 1996
J David Schofield
exaly  

Gluten and Gluten-Free Diets

Hayrullah Yazar, Yıldırım Kayacan
openaire   +1 more source

Imported gluten‐free foods: free of gluten?

Medical Journal of Australia, 2015
openaire   +2 more sources

Gluten, Celiac Disease, and Gluten Intolerance and the Impact of Gluten Minimization Treatments with Prolylendopeptidase on the Measurement of Gluten in Beer

Journal of the American Society of Brewing Chemists, 2014
openaire   +1 more source

GLUTEN-FREE DIETS

The Lancet, 1967
openaire   +2 more sources

Gluten

2023
openaire   +1 more source

Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index

2009
openaire   +1 more source

Dispersion improver for gluten, and dispersion solution of gluten

2009
ADACHI NORIFUMI, YANO HIROKO, SHIMA YUGO, FURUTA HITOSHI   +3 more
openaire   +2 more sources