Results 211 to 220 of about 1,992 (243)

Chemical and structural characteristics of proteins of non-vital and vital wheat glutens

Food Hydrocolloids, 2022
Flavia Maria Netto, Caroline Steel, Fernanda Ortolan   +2 more
exaly  

Effect of glutens of different quality on dough characteristics and breadmaking performance

LWT - Food Science and Technology, 2012
Lucas Marchetti, Cristina Ferrero
exaly  

The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality

Journal of Cereal Science, 1995
B S Khatkar, A E Bell, J D Schofield
exaly  

GLUTEN AND MODIFIED GLUTEN

2004
openaire   +1 more source

Rheological properties of vital wheat glutens with water or sodium chloride

LWT - Food Science and Technology, 2017
Caroline Steel, Fernanda Ortolan, Rosiane Cunha   +2 more
exaly  

GLUTEN ENTEROPATHY

Nutrition Reviews, 2009
openaire   +2 more sources

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

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

Agricultural and Biological Chemistry, 1975
Daizo Yonezawa
exaly  

Comparison of browning in wheat glutens enriched by covalent attachment and addition of lysine

Journal of Agricultural and Food Chemistry, 1981
Eunice Li-Chan, Shuryo Nakai
exaly  

Gluten and Gluten-Free Diets

Hayrullah Yazar, Yıldırım Kayacan
openaire   +1 more source