Zein functionality in viscoelastic dough for baked food products
Scott R. Bean, Pervin Arı Akın, Fadi Aramouni
Topics & Concepts
ProlaminViscoelasticityFood scienceGlutenPlant proteinWheat glutenGluten freeChemistryWheat flourFood processingStorage proteinFood industryMaterials scienceComposite materialBiochemistryGeneFood composition and propertiesWheat and Barley Genetics and PathologyPhytase and its Applications