Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network
Gamze Yazar, Jozef L. Kokini, Brennan Smith
Topics & Concepts
FarinographGlutenRheologyViscoelasticityChemistryFood scienceWheat glutenMaterials scienceComposite materialRheology and Fluid Dynamics StudiesPolysaccharides Composition and ApplicationsFood composition and properties