Work

Structural modification of gluten proteins in wheat dough: the role of mixing conditions and kernel texture

Year: 2016

Type: dissertation

Abstract: University of Minnesota Ph.D. dissertation. June 2016. Major: Food Science. Advisor: Alessandra Marti. 1 computer file (PDF); xi, 166 pages.

Source: University of Minnesota Digital Conservancy (University of Minnesota)

Author: Enoch T. Quayson

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2556048166

Cites: 115

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Related to: 10