Influence of Surface Lipids in Commercial Zein on Microstructure and Rheological Properties of Gluten-Free Dough

Published in

Annual transactions of the Nordic Rheology Society
2012, volume: 20, pages: 247-251
Publisher: Nordic Rheology Society

Conference

21st Nordic Rheology Conference 2012: Rheology for Industrial Processes

SLU Authors

• Johansson, Daniel

  • Swedish Institute for Food and Biotechnology - SIK

UKÄ Subject classification

Food Science

Permanent link to this page (URI)

https://res.slu.se/id/publ/88191