Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks

Kontogiorgos, Vassilis (2017) Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks. In: Glass Transition and Phase Transitions in Food and Biological Materials. Wiley, pp. 207-224. ISBN 978-1-118-93572-9

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URI:

https://eprints.hud.ac.uk/id/eprint/29825

URI:

https://eprints.hud.ac.uk/id/eprint/29825

URI:

https://eprints.hud.ac.uk/id/eprint/29825

URI:

https://eprints.hud.ac.uk/id/eprint/29825

URI:

https://eprints.hud.ac.uk/id/eprint/29825

Title:

Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks

Creators:

Kontogiorgos, Vassilis

Editors:

Ahmed, Jasim, Rahman, Mohammad Shafuir and Roos, Yrjo

Official URL:

http://eu.wiley.com/WileyCDA/WileyTitle/productCd-...

Date:

21 April 2017

Subjects:

Q Science > Q Science (General)
Q Science > QD Chemistry
S Agriculture > S Agriculture (General)

Schools:

School of Applied Sciences

Library

Item Type:

Book Chapter

Depositing User:

Vasileios Kontogiorgos

Date Deposited:

02 Nov 2016 14:14

Revision:

Last Modified:

28 Aug 2021 12:09

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