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Rheological behaviors of doughs reconstituted from wheat gluten and starch

Yanyan Yang1, Yihu Song, Qiang Zheng

  • 1Department of Polymer Science and Engineering, Key Laboratory of Macromolecular Synthesis and Functionalization of Ministry of Education, Zhejiang University, Hangzhou, 310027 China.

Journal of Food Science and Technology
|April 11, 2013
PubMed

Keywords:
Cole-Cole functionsComplianceDoughGlutenRheologyStarch

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