Zobrazeno 1 - 2
of 2
pro vyhledávání: '"T. D. Strecker"'
Publikováno v:
Journal of Food Science. 60:532-537
Thermal polymerization and mechanical degradation rates were measured for wheat gluten and glutenin at 25-30% moisture. Changes in soluble protein and disulfide bonds were measured at 85°C to 180°C, residence times of 2-60 sec and shear rates of 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fce16a14fd34484b225d7c3e6c2021b3
https://doi.org/10.1111/j.1365-2621.1995.tb09820.x
https://doi.org/10.1111/j.1365-2621.1995.tb09820.x
Publikováno v:
Journal of Food Science. 59:1244-1246
Thermal properties (thermal conductivity and diffusivity) of gluten and glutenin were measured in the temperature range 60-175 o C typically used in extrusion processing. Thermal conductivity and diffusivity of gluten decreased with increasing temper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c0b38be1747f3d34c0d85f5fa832b3a
https://doi.org/10.1111/j.1365-2621.1994.tb14686.x
https://doi.org/10.1111/j.1365-2621.1994.tb14686.x