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

Research output: Contribution to journalArticleAcademicpeer-review

88 Citations (Scopus)
Original languageEnglish
Pages (from-to)19-31
JournalJournal of Cereal Science
Volume23
DOIs
Publication statusPublished - 1996

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