Mixing of wheat flour dough as a function of the physico-chemical properties of the SDS-gel proteins.

被引：11

作者：

Bekkers, ACAPA ^{[1
]}

Lichtendonk, WJ ^{[1
]}

Graveland, A ^{[1
]}

Plijter, JJ ^{[1
]}

机构：

[1] TNO Nutr & Food Res, Dept Food Technol, NL-3700 AJ Zeist, Netherlands

来源：

WHEAT GLUTEN | 2000年 / 261期

关键词：

D O I：

10.1039/9781847552372-00408

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：408 / 412

页数：5

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