Effect of pentosans on gluten formation and properties.

M. Wang

Research output: Thesisinternal PhD, WU

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Hamer, Rob, Promotor
  • van Vliet, Ton, Co-promotor
Award date30 Jun 2003
Place of PublicationWageningen
Publisher
Print ISBNs9789058088284
Publication statusPublished - 2003

Keywords

  • wheat gluten
  • pentosans
  • yields
  • rheological properties
  • formation

Cite this