Study of the temperature treatment and lysozyme addition on formation of wheat gluten network: influence on mechanical properties and protein solubility - Archive ouverte HAL Access content directly
Book Sections Year : 2000

Study of the temperature treatment and lysozyme addition on formation of wheat gluten network: influence on mechanical properties and protein solubility

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Life Sciences [q-bio] Food engineering

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https://hal.inrae.fr/hal-03745373

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hal-03745373 , version 1 (04-08-2022)

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Bernard Cuq, A. Redl, Valerie Lullien Pellerin. Study of the temperature treatment and lysozyme addition on formation of wheat gluten network: influence on mechanical properties and protein solubility. Wheat Gluten, The royal society of chemistry, 2000, 978-0-85404-865-6. ⟨10.1039/9781847552372-00300⟩. ⟨hal-03745373⟩

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