Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
La proten̕a zein de maz̕, cuando se mezcla a 35ðC (por encima de su intervalo de temperatura de transicin̤ vt̕rea) mejora significativamente las propiedades reolg̤icas de la masa de harina compuesta de trigo y sorgo, resultando en un volumen de pan mejorado. Se us ̤la microscopa̕ de barrido de ls̀er...
Saved in:
| Other Authors: | , , , |
|---|---|
| Format: | Book |
| Language: | English |
| Subjects: | |
| Online Access: | Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|