Investigation of the molecular and rheological characteristics of wheat gluten and comparison with barley hordein

Conference presentation

Amalia A. Tsiami, Costas Stathopoulos and J. David Schofield

87th American Association of Cereal Chemists (AACC) Annual Meeting (Montréal, Canada, 13/10/2002–17/10/2002)

10/2002

Details

Title: Investigation of the molecular and rheological characteristics of wheat gluten and comparison with barley hordein
Authors/Creators: Amalia A. Tsiami - University of Reading
Costas Stathopoulos - Murdoch University, Food Futures Institute
J. David Schofield - University of Reading
Conference: 87th American Association of Cereal Chemists (AACC) Annual Meeting (Montréal, Canada, 13/10/2002–17/10/2002)
Identifiers: 991005778131607891
Murdoch Affiliation: School of Medical, Molecular and Forensic Sciences; Food Futures Institute
Resource Type: Conference presentation

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