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texto impreso
texto impreso
Changes in wheat gluten network structure upon mixing were studied from the biochemical analyses of gluten/glycerol blends mixed at 100 rpm with increasing times (up to 30 min) and temperatures of regulation (40, 60, and 80 °C). Whereas mixing i[...]
Article : documento electrónico
VIRGINIA LARROSA, Autor ; GABRIEL LORENZO, Autor ; NOEMÍ ZARITZKY, Autor ; ALICIA N. CALIFANO, Autor |El objetivo del trabajo fue presentar un modelo matemático que permita describir la cinética secado de pastas libres de gluten (LG) y el efecto de variables operativas (temperatura y humedad del aire) sobre la velocidad del proceso, para lo cual[...]
texto impreso
Size exclusion high-performance liquid chromatography analysis was carried out on wheat glutenglycerol blends subjected to different heat treatments. The elution profiles were analyzed in order to follow the solubility loss of protein fractions [...]
