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- Title:
Starch–gluten interactions during gelatinization and its functionality in dough like model systems
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Jekle, Mario; Mühlberger, Katharina; Becker, Thomas
- Keywords:
- Cereal; Bread; Gelatinization; Rheology; Baking; Gluten denaturation; DMTA
- Journal title:
- Food Hydrocolloids
- Year:
- 2016
- Journal volume:
- 54, Part A
- Year / month:
- 2016-03
- Pages contribution:
- 196-201
- Fulltext / DOI:
- doi:10.1016/j.foodhyd.2015.10.005
- WWW:
- http://www.sciencedirect.com/science/article/pii/S0268005X15301119
- Print-ISSN:
- 0268-005X
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