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  1. 1. Wheat Storage Proteins at Interfaces

    Författare :Jörgen Örnebro; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; adsorption; surfaces; interfaces; gliadins; glutenins; Livsmedelsteknik;

    Sammanfattning : This thesis deals with the properties of wheat storage proteins at interfaces. These proteins are the main constituents of gluten and are recognised for their importance in breadmaking. LÄS MER