Factors affecting the hyper-aggregation of glutenin particles

J.A.C. Don

Research output: Thesisexternal PhD, WU

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Hamer, Rob, Promotor
  • Plijter, J.J., Co-promotor, External person
Award date12 Dec 2005
Place of PublicationWageningen
Print ISBNs9789085043171
Publication statusPublished - 2005

Keywords

  • glutenins
  • aggregation
  • doughs
  • kneading
  • breadmaking
  • rheological properties

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