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GrainGenes Author Report: Verbruggen IM

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Author

Verbruggen IM

Paper

Verbruggen IM and Delcour JA (2003) Extension properties of wheat flour dough fortified with characterised wheat gluten fractions Journal of Cereal Science 37:151-156. Verbruggen IM et al. (2003) In vitro polymerisation of high and low molecular weight glutenin subunits with molecular oxygen Journal of Cereal Science 37:223-229. Verbruggen IM et al. (2001) Significance of LMW-GS and HMW-GS for dough extensibility: 'Addition' versus 'incorporation' protocols Journal of Cereal Science 33:253-260. Veraverbeke WS et al. (1998) Effects of increased high molecular weight glutenin subunits content of flour on dough mixing behavior and breadmaking Journal of Agricultural and Food Chemistry 46:4830-4835.

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