Related content

Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration

By Popineau Y.   Huchet B.   Larré C.   Bérot S.  

Journal of Cereal Science, Vol. 35, Iss. 3, 2002-05 ,pp. : 327-335

Academic Press

Access to resources Recommend Favorite

Influence of Prolamin Composition on Mechanical Properties of Cast Wheat Gluten Films

By Mangavel C.   Barbot J.   Bervas E.   Linossier L.   Feys M.   Guéguen J.   Popineau Y.  

Journal of Cereal Science, Vol. 36, Iss. 2, 2002-09 ,pp. : 157-166

Academic Press

Access to resources Recommend Favorite

Research Note: Endoxylanases and Arabinoxylans in Gluten Isolated in a Batter System

By Roels S.P.   Courtin C.M.   delcour J.A.  

Journal of Cereal Science, Vol. 33, Iss. 1, 2001-01 ,pp. : 53-57

Academic Press

Access to resources Recommend Favorite

Effects of Flour Composition, Physical Dough Properties and Baking Process on Hearth Loaf Properties Studied by Multivariate Statistical Methods

By Magnus E.M.   Bråthen E.   Sahlstrøm S.   Vogt G.   Færgestad E.M.  

Journal of Cereal Science, Vol. 32, Iss. 2, 2000-09 ,pp. : 199-212

Academic Press

Access to resources Recommend Favorite

The Influence of Recovery Temperature on the Effects of a Brief Heat Shock on Wheat. III. Grain Protein Composition and Dough Properties

By Stone P.J.   Gras P.W.   Nicolas M.E.  

Journal of Cereal Science, Vol. 25, Iss. 2, 1997-02 ,pp. : 129-141

Academic Press

Access to resources Recommend Favorite