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Hydration of gluten: a dielectric, calorimetric, and fourier transform infrared study.

Almutawah, Abdullah

Hydration of gluten: a dielectric, calorimetric, and fourier transform infrared study. [electronic resource] - Biomacromolecules May 2007 - 1601-6 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

ISSN: 1525-7797

Standard No.: 10.1021/bm061206g doi

Subjects--Topical Terms:
Calorimetry
Glutens--chemistry
Spectroscopy, Fourier Transform Infrared
Water--chemistry

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