Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
5 (1970), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The statistical theory of rubber elasticity has been used to evaluate the effect of heat on crude and purified gluten. the number of rheologically effective cross links increase rapidly above 50°C. the significance of these results is discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb01570.x
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