Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough
Seçil Türksoy, Merve Yildirim Erturk, José C. Bonilla, Hazal Turasan, Jozef L. Kokini
Topics & Concepts
SofteningRheologyViscoelasticityFourier transform infrared spectroscopyChemistryFood scienceDynamic mechanical analysisMaterials scienceComposite materialChemical engineeringPolymerEngineeringFood composition and propertiesPolysaccharides Composition and Applicationsbiodegradable polymer synthesis and properties