The Effect of Sodium Chloride with Varying Concentration on Characteristics and Rheology of Extracted Gluten from Wheat Flour

Autor:	Retno Dwi Jayanti, Nancy Siti Djenar, Joko Suryadi
Rok vydání:	2021
Předmět:	chemistry.chemical_classification chemistry Rheology Sodium Wheat flour chemistry.chemical_element Food science Gluten
Zdroj:	Proceedings of the 2nd International Seminar of Science and Applied Technology (ISSAT 2021).
ISSN:	2352-5401
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e6693612b98ee6c1d351541e4d42190b https://doi.org/10.2991/aer.k.211106.004 Zobrazit plný text záznamu