Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test. | Curr Res Food Sci;3: 322-328, 2020 Nov. | MEDLINE

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Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test.

Schopf, Marina; Scherf, Katharina Anne.

Affiliation

Schopf M; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354, Freising, Germany.
Scherf KA; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354, Freising, Germany.

Curr Res Food Sci ; 3: 322-328, 2020 Nov.

Article in En | MEDLINE | ID: mdl-33367286

Key words

Baking; Gluten; GlutoPeak test; Microscale extension; Wheat

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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies / Risk_factors_studies Language: En Journal: Curr Res Food Sci Year: 2020 Document type: Article Affiliation country: Germany Country of publication: Netherlands

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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies / Risk_factors_studies Language: En Journal: Curr Res Food Sci Year: 2020 Document type: Article Affiliation country: Germany Country of publication: Netherlands