The effect of heat on surface hydrophobicity and -SH content of glutens varying in bread-making potential

Conference presentation

Costas Stathopoulos and J. David Schofield

86th American Association of Cereal Chemists (AACC) Annual Meeting (Charlotte, USA, 14/10/2001–18/10/2001)

10/2001

Details

Title: The effect of heat on surface hydrophobicity and -SH content of glutens varying in bread-making potential
Authors/Creators: Costas Stathopoulos - Murdoch University, Food Futures Institute
J. David Schofield - University of Reading
Conference: 86th American Association of Cereal Chemists (AACC) Annual Meeting (Charlotte, USA, 14/10/2001–18/10/2001)
Identifiers: 991005778131507891
Murdoch Affiliation: School of Medical, Molecular and Forensic Sciences; Food Futures Institute
Resource Type: Conference presentation

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