MODIFICATION OF ULTRASTRUCTURE AND RHEOLOGY OF REHYDRATED COMMERCIAL WHEAT GLUTEN

被引：7

作者：

CUMMING, DB

TUNG, MA

机构：

[1] AGR CANADA,RES STN,KENTVILLE,NS,CANADA

[2] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER V6T 1W5,BRITISH COLUMBI,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1977年 / 10卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(77)73468-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：109 / 119

页数：11

共 22 条

[1]

BARNEY JE, 1965, CEREAL CHEM, V42, P215

[2]

BERNARDIN JE, 1973, CEREAL CHEM, V50, P735

[3]

BERNARDIN JE, 1973, CEREAL CHEM, V50, P529

[4]

BLOKSMA AH, 1971, RHEOLOGY CHEMISTRY D, pCH2

[5]

CROZET N, 1974, CEREAL CHEM, V51, P300

[6] DYNAMIC SHEAR BEHAVIOR OF COMMERCIAL WHEAT GLUTEN [J].

CUMMING, DB ;

TUNG, MA .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1975, 8 (04) :206-210

[7] ULTRASTRUCTURE OF COMMERCIAL WHEAT GLUTEN [J].

CUMMING, DB ;

TUNG, MA .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1975, 8 (02) :67-73

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

EWART, JAD .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (06) :687-&

[9]

KASARDA DD, 1971, WHEAT CHEMISTRY TECH

[10]

MECHAM DK, 1971, WHEAT CHEMISTRY TECH

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