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...
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| Daljnji autori: | , , , |
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| Format: | Knjiga |
| Jezik: | engleski |
| Teme: | |
| Online pristup: | Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy |
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