Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin
Gamze Yazar, Jozef L. Kokini, Brennan Smith
Topics & Concepts
GluteninGlutenChemistryRheologyViscoelasticityFood scienceMaterials scienceComposite materialBiochemistryGeneProtein subunitPolysaccharides Composition and ApplicationsFood composition and propertiesRheology and Fluid Dynamics Studies