Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
Changes in water absorption capacity (WAC), color and foaming of wheat gluten as a result of storage in the glassy and rubbery states were studied. Storage temperatures and moisture values were selected on the basis of the dependence of the glass transition temperature (Tg) on water content. Tempera...
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| Autores principales: | Elizalde, B.E., Pilosof, A.M.R. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v42_n2_p97_Elizalde |
| Aporte de: |
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