Source :
Cereal Chemistry Journal
Descriptors :
Water structure , gluten structure , moisture sorption isotherm , FTIR , bran , water distribution.
Title of Article :
Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
Author/Authors :
Bock, Jayne E. , Connelly, Robin K. , Damodaran, Srinivasan
Author/Authors - جزئيات :
