Effect of heat treatment on wheat dough rheology and wheat protein solubility

Mann, Julia; Schiedt, Birgitta; Baumann, A.; Conde-Petit, B.; Vilgis, Thomas A.

doi:10.1177/1082013213488381

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Effect of heat treatment on wheat dough rheology and wheat protein solubility

Mann, J., Schiedt, B., Baumann, A., Conde-Petit, B., & Vilgis, T. A. (2014). Effect of heat treatment on wheat dough rheology and wheat protein solubility. Food Science and Technology International, 20(5), 341-351. doi:10.1177/1082013213488381.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-001A-1957-3 Version Permalink: https://hdl.handle.net/11858/00-001M-0000-001A-1959-0

Genre: Journal Article

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Creators:
Mann, Julia¹, Author
Schiedt, Birgitta¹, Author
Baumann, A., Author
Conde-Petit, B., Author
Vilgis, Thomas A.¹, Author

Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287

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Language(s): eng - English

Dates: Date issued: 2014

Publication Status: Issued

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Identifiers: DOI: 10.1177/1082013213488381

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Title: Food Science and Technology International

Source Genre: Journal

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Publ. Info: London, England : SAGE

Pages: - Volume / Issue: 20 (5) Sequence Number: - Start / End Page: 341 - 351 Identifier: ISSN: 1082-0132
CoNE: https://pure.mpg.de/cone/journals/resource/1082-0132