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gluten
6
"Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten" (2007) Saiz, A.I.; Iurlina, M.O.; Perez Borla, O.; Fritz, R. Italian Journal of Food Science. 19(4):439-448
"Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose" (2004) Kobylañski, J.R.; Pérez, O.E.; Pilosof, A.M.R. Thermochimica Acta. 411(1):81-89
"Distribution of deoxynivalenol in wheat, wheat flour, bran, and gluten, and variability associated with the test procedure" (2003) Samar, M.M.;Fontán, C.F.;Resnik, S.L. (...)Castillo, M.D. Journal of AOAC International. 86(3):551-556
"Distribution of deoxynivalenol in wheat, wheat flour, bran, and gluten, and variability associated with the test procedure" (2003) Samar, M.M.;Fontán, C.F.;Resnik, S.L. (...)Castillo, M.D. Journal of AOAC International. 86(3):551-556
"Culture requirements for the production of protease by Aspergillus oryzae in solid state fermentation" (1991) Battaglino, R.A.; Huergo, M.; Pilosof, A.M.R.; Bartholomai, G.B. Applied Microbiology and Biotechnology. 35(3):292-296
"Technical note: Criticisms of a method for predicting the water activity of simple and multicomponent mixtures of solutes and non‐solutes" (1988) KITIC, D.; CHIRIFE, J. International Journal of Food Science & Technology. 23(2):199-201