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Bread Making – Improving Quality
| authors | Gil AM |
| editors | Cauvain SP |
| chapter title | Techniques For Analysing Wheat Proteins |
| abstract | This chapter reviews methods for analysing structure/function relationships in wheat gluten proteins. It starts by discussing separation techniques before reviewing spectroscopic methods (infrared, solid-state nuclear magnetic resonance (NMR) and electron spin resonance (ESR) spectroscopy) in the analysis of the molecular properties of wheat proteins. |
| publisher | Woodhead Publishing Limited and CRC Press |
| isbn | 0-8493-1762-2 |
| year published | 2003 |
| beginning page | 97 |
| ending page | 120 |
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