Open AccessStructuration and rheological properties of gels made from gluten proteins
Author(s) -
Mohsen Dahesh,
Amélie Banc,
Agnès Duri-Bechemilh,
Marie Hélène Morel,
Laurence Ramos
Publication year - 2014
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - rheology , gluten , polymer science , materials science , wheat gluten , chemical engineering , chemistry , composite material , food science , engineering