The Structure of the Gluten Network in Dough: a Study using Environmental Scanning Electron Microscopy

By Bache I.C.   Donald A.M.  

Journal of Cereal Science, Vol. 28, Iss. 2, 1998-09 ,pp. : 127-133

Academic Press

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A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

By Tronsmo K.M.   Færgestad E.M.     Schofield J.D.   Magnus E.M.  

Journal of Cereal Science, Vol. 35, Iss. 2, 2002-03 ,pp. : 201-214

Academic Press

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Scanning Electron Microscopic Study of Dough and Chapati from Gluten-reconstituted Good and Poor Quality Flour

By Srivastava A.K.   Meyer D.   Haridas Rao P.   Seibel W.  

Journal of Cereal Science, Vol. 35, Iss. 2, 2002-03 ,pp. : 119-128

Academic Press

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Application of Polymer Science to Properties of Gluten

By Singh H.   MacRitchie F.  

Journal of Cereal Science, Vol. 33, Iss. 3, 2001-05 ,pp. : 231-243

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Disulphide Bonds in Wheat Gluten Proteins

By Shewry P.R.   Tatham A.S.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 207-227

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