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GrainGenes Reference Report: JCS-37-151

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Reference	JCS-37-151
Title	Extension properties of wheat flour dough fortified with characterised wheat gluten fractions
Journal	Journal of Cereal Science
Year	2003
Volume	37
Pages	151-156
Author	Verbruggen IM Delcour JA
Keyword	[ Hide all but 1 of 25 ] breadmaking quality difference dough extension extract flour food fraction fractionation functional properties gliadin gluten glutenin high molecular weight impact interference isolation molecular weight parameters polymeric proteins resistance rheological properties rheology wheat flour wheat gluten

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