Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology

Publication date: Available online 12 May 2020Source: Food HydrocolloidsAuthor(s): Jose C. Bonilla, Merve Y. Erturk, Jozef L. Kokini

Source: Food Hydrocolloids - May 12, 2020 Category: Food Science Source Type: research