Work

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Year: 2012

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2012.10.014

Authors: Jayne E. Bock, Srinivasan Damodaran

Institution: University of Wisconsin–Madison

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Institute of Food and Agriculture

OpenAlex ID: W2088320212

FWCI: 6.025

Cites: 37

Cited by: 292

Related to: 10