Results 261 to 270 of about 2,835 (287)

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

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

Rheological properties of vital wheat glutens with water or sodium chloride

LWT - Food Science and Technology, 2017
Fernanda Ortolan, Caroline Joy Steel
exaly  

Imported gluten‐free foods: free of gluten?

Medical Journal of Australia, 2015
openaire   +2 more sources

GLUTEN AND MODIFIED GLUTEN

2004
openaire   +1 more source

Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality

Journal of Cereal Science, 2008
Costas E Stathopoulos
exaly  

One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World

Journal of Proteome Research, 2013
Miguel Ribeiro
exaly  

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

Journal of Agricultural and Food Chemistry, 1981
Eunice C Y Li-Chan
exaly  

Gluten

2023
openaire   +1 more source

Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Comparison of Two Glutens Differing in Bread Making Potential

Journal of Cereal Science, 1996
exaly  

Gluten Viscoelasticity Is Not Lipid-Mediated. A Rheological and Molecular Flexibility Study on Lipid and Non-Prolamin Protein Depleted Glutens

Journal of Agricultural and Food Chemistry, 1995
Didier Marion
exaly