Contribution of hydrophobic soluble gluten proteins, fractionated by hydrophobic interaction chromatography in highly acetylated agarose, to dough rheological properties

P. I. Torres; L. Vazquez-Moreno; A. I. Ledesma-Osuna; C. Medina-Rodriguez

doi:10.1094/CCHEM.2000.77.6.702

Contribution of hydrophobic soluble gluten proteins, fractionated by hydrophobic interaction chromatography in highly acetylated agarose, to dough rheological properties

P. I. Torres, L. Vazquez-Moreno, A. I. Ledesma-Osuna, C. Medina-Rodriguez

Research output: Contribution to journal › Article

Original language	American English
Pages (from-to)	702-707
Number of pages	6
Journal	Cereal Chemistry
DOIs	https://doi.org/10.1094/CCHEM.2000.77.6.702
State	Published - 1 Jan 2000
Externally published	Yes

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Torres, P. I., Vazquez-Moreno, L., Ledesma-Osuna, A. I., & Medina-Rodriguez, C. (2000). Contribution of hydrophobic soluble gluten proteins, fractionated by hydrophobic interaction chromatography in highly acetylated agarose, to dough rheological properties. Cereal Chemistry, 702-707. https://doi.org/10.1094/CCHEM.2000.77.6.702

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AU - Torres, P. I.

AU - Vazquez-Moreno, L.

AU - Ledesma-Osuna, A. I.

AU - Medina-Rodriguez, C.

PY - 2000/1/1

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