Rheological properties of kafirin and zein prolamins
Journal article, 2008
viscosity
WHEAT GLUTEN
dough
VITRO PROTEIN DIGESTIBILITY
strain hardening
FLOURS
GRAIN
BREADMAKING PERFORMANCE
COOKING
zein
SORGHUM
kafirin
FILMS
ENDOSPERM
extensional
viscoelasticity
DOUGH
Author
A. Oom
SIK – the Swedish Institute for Food and Biotechnology
A. Pettersson
SIK – the Swedish Institute for Food and Biotechnology
J. R. N. Taylor
University of Pretoria
Mats Stading
Chalmers, Materials and Manufacturing Technology, Polymeric Materials and Composites
Journal of Cereal Science
0733-5210 (ISSN) 1095-9963 (eISSN)
Vol. 47 1 109-116Subject Categories
Materials Engineering
DOI
10.1016/j.jcs.2007.02.005