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

Wang, M.. / Effect of pentosans on gluten formation and properties.. Wageningen : WU, 2003. 190 p.
@phdthesis{60f159693fbd4150b4cf42bcb8fae04e,
title = "Effect of pentosans on gluten formation and properties.",
keywords = "tarwegluten, pentosanen, opbrengsten, reologische eigenschappen, formatie, wheat gluten, pentosans, yields, rheological properties, formation",
author = "M. Wang",
note = "WU thesis 3414",
year = "2003",
language = "English",
isbn = "9789058088284",
publisher = "WU",
school = "Wageningen University",

}

Wang, M 2003, 'Effect of pentosans on gluten formation and properties.', Doctor of Philosophy, Wageningen University, Wageningen.

Effect of pentosans on gluten formation and properties. / Wang, M.

Wageningen : WU, 2003. 190 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Effect of pentosans on gluten formation and properties.

AU - Wang, M.

N1 - WU thesis 3414

PY - 2003

Y1 - 2003

KW - tarwegluten

KW - pentosanen

KW - opbrengsten

KW - reologische eigenschappen

KW - formatie

KW - wheat gluten

KW - pentosans

KW - yields

KW - rheological properties

KW - formation

M3 - internal PhD, WU

SN - 9789058088284

PB - WU

CY - Wageningen

ER -

Wang M. Effect of pentosans on gluten formation and properties.. Wageningen: WU, 2003. 190 p.