Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition.

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Keywords

@article{7242d2d3077c483d9cd01240bb4afdb2,

title = "Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition.",

keywords = "Gliadin, Gluten, Glutenin, Rheology",

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

year = "1996",

doi = "10.1006/jcrs.1996.0003",

language = "English",

volume = "23",

pages = "33--42",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Elsevier",

}

TY - JOUR

T1 - Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition.

AU - Janssen, A.M.

AU - van Vliet, T.

AU - Vereijken, J.M.

PY - 1996

Y1 - 1996

KW - Gliadin

KW - Gluten

KW - Glutenin

KW - Rheology

U2 - 10.1006/jcrs.1996.0003

DO - 10.1006/jcrs.1996.0003

M3 - Article

SN - 0733-5210

VL - 23

SP - 33

EP - 42

JO - Journal of Cereal Science

JF - Journal of Cereal Science

ER -