Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential.

A.M. Janssen, T. van Vliet, J.M. Vereijken

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Keywords

@article{69e48bbd345c42aaa09ca9e9315d86eb,

title = "Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential.",

keywords = "Bread making, Gluten, Rheology",

author = "A.M. Janssen and {van Vliet}, T. and J.M. Vereijken",

year = "1996",

doi = "10.1006/jcrs.1996.0002",

language = "English",

volume = "23",

pages = "19--31",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Academic Press",

}

TY - JOUR

T1 - Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential.

AU - Janssen, A.M.

AU - van Vliet, T.

AU - Vereijken, J.M.

PY - 1996

Y1 - 1996

KW - Bread making

KW - Gluten

KW - Rheology

U2 - 10.1006/jcrs.1996.0002

DO - 10.1006/jcrs.1996.0002

M3 - Article

SN - 0733-5210

VL - 23

SP - 19

EP - 31

JO - Journal of Cereal Science

JF - Journal of Cereal Science

ER -