Influence Of Surface Lipids In Commercial Zein On Microstructure And Rheological Properties Of Gluten-Free Dough

Johansson, Daniel; Krona, Annika; Stading, Mats

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Influence Of Surface Lipids In Commercial Zein On Microstructure And Rheological Properties Of Gluten-Free Dough

Johansson, Daniel

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.

Krona, Annika

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0002-3356-0894

Stading, Mats

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0003-0310-4465

2012 (English)In: Annual Transactionof the Nordic Rheology Society, Vol. 20, p. 247-Article in journal (Refereed) Published

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2012. Vol. 20, p. 247-

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Food Science

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URN: urn:nbn:se:ri:diva-58716OAI: oai:DiVA.org:ri-58716DiVA, id: diva2:1640925

Available from: 2022-02-28 Created: 2022-02-28 Last updated: 2025-09-23Bibliographically approved

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Krona, Annika Stading, Mats

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