Authors:Denisa Margina, Mihaela Ilie, Daniela Gradinaru, Maria Vladica, Cornelia Pencea, Niculina Mitrea, and Eva Katona
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Authors:S.S. Singh, S. Mishra, R.C. Pradhan, and K. Vivek
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glutenin subunits on glutenin polymers and rheologicalproperties of glutens and gluten sub-fractions of near-isogenic lines of wheat Sicco. J. Cereal Sci. 19:231–241.
Authors:N. Parunović, M. Petrović, V. Matekalo-Sverak, D. Radojković, D. Vranić, and Č. Radović
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Authors:Emna Ayari, Csaba Németh, Karina Ilona Hidas, Adrienn Tóth, Dávid Láng, and László Friedrich
measurement were carried out at 25 °C because it is the suitable temperature at which the rheometer works precisely and the rheologicalproperties are highly dependent on temperature. Atılgan and Unluturk (2008) concluded that the rheological behavior of