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 › peer-review

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

Access to Document

10.1094/CCHEM.2000.77.6.702

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0033739142&origin=inward

Fingerprint Dive into the research topics of 'Contribution of hydrophobic soluble gluten proteins, fractionated by hydrophobic interaction chromatography in highly acetylated agarose, to dough rheological properties'. Together they form a unique fingerprint.

Cite this

@article{6c2cf555b48848c58e44e0338a426ae9,

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

author = "Torres, {P. I.} and L. Vazquez-Moreno and Ledesma-Osuna, {A. I.} and C. Medina-Rodriguez",

year = "2000",

month = jan,

day = "1",

doi = "10.1094/CCHEM.2000.77.6.702",

language = "American English",

pages = "702--707",

journal = "Cereal Chemistry",

issn = "0009-0352",

publisher = "American Association of Cereal Chemists",

}

TY - JOUR

T1 - Contribution of hydrophobic soluble gluten proteins, fractionated by hydrophobic interaction chromatography in highly acetylated agarose, to dough rheological properties

AU - Torres, P. I.

AU - Vazquez-Moreno, L.

AU - Ledesma-Osuna, A. I.

AU - Medina-Rodriguez, C.

PY - 2000/1/1

Y1 - 2000/1/1

U2 - 10.1094/CCHEM.2000.77.6.702

DO - 10.1094/CCHEM.2000.77.6.702

M3 - Article

SP - 702

EP - 707

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

ER -