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GrainGenes Reference Report: CCM-80-333

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Reference	CCM-80-333
Title	Stress relaxation behavior of wheat dough, gluten, and gluten protein fractions
Journal	Cereal Chemistry
Year	2003
Volume	80
Pages	333-338
Author	Li W Dobraszczyk BJ Schofield JD
Keyword	[ Hide all but 1 of 24 ] acetic acid acetic-acid behavior breadmaking chromatography content field-flow fractionation gel gliadin gluten glutenin malls molecular-weight distribution performance protein protein fraction size characterization size distribution sodium dodecyl-sulfate stress stress relaxation water water content wheat dough

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