Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Published 2015 View Full Article

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Title
Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives
Authors
Keywords
Dough formation, Frozen storage, Gluten proteins, Physicochemical alterations
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 46, Issue 2, Pages 189-198
Publisher
Elsevier BV
Online
2015-10-14
DOI
10.1016/j.tifs.2015.10.005

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