DYNAMIC SHEAR BEHAVIOR OF COMMERCIAL WHEAT GLUTEN

被引：7

作者：

CUMMING, DB

TUNG, MA

机构：

[1] DEPT AGR CANADA,RES STN,KENTVILLE,NOVA SCOTIA,CANADA

[2] UNIV BRITISH COLUMBIA,FOOD SCI DEPT,VANCOUVER,BRITISH COLUMBI,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1975年 / 8卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(75)73811-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：206 / 210

页数：5

共 9 条

[1]

BARNEY JE, 1965, CEREAL CHEM, V42, P215

[2]

BERNARDIN JE, 1973, CEREAL CHEM, V50, P735

[3]

BLOKSMA AH, 1971, WHEAT CHEMISTRY TECH, pCH2

[4] MODIFIED HYPOTHESIS FOR STRUCTURE AND RHEOLOGY OF GLUTELINS [J].

EWART, JAD .

[5]

FERRY JD, 1961, VISCOELASTIC PROPERT, pCH1

[6]

Hibberd GE., 1966, RHEOL ACTA, V5, P193, DOI [10.1007/BF01982426, DOI 10.1007/BF01982426]

[7]

Smith J. R., 1970, Rheologica Acta, V9, P239, DOI 10.1007/BF01973484

[8]

STEEL RGD, 1960, PRINCIPLES PROCEDURE, pCH14

[9]

1971, WEISSENBERG RHEOGONI