Published in
Elsevier, Journal of Cereal Science, 3(54), p. 434-441
DOI: 10.1016/j.jcs.2011.08.008
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Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding
Journal article published in 2011 by
Koen Ja A. Jansens 
,
Bert Lagrain ,
Ine Rombouts,
Kristof Brijs,
Mario Smet,
Jan A. Delcour
,
Bert Lagrain ,
Ine Rombouts,
Kristof Brijs,
Mario Smet,
Jan A. Delcour
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