Gluten is modelled as an entangled polymer network of HMW and LMW glutenin subunits by applying modern polymer molecular modelling concepts to gluten structure and its rheological performance during baking expansion. Read more… [1]
Molecular modelling of gluten polymer related to gas cell ex- pansion in breadmaking doughs
Veröffentlicht von Selina van Braak am in | Kommentare sind deaktiviert