Volume 8
Issue 2/volume8
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume8/issue2/volume8/art-33.html
APPLICATION OF DYNAMIC RHEOLOGY METHODS TO DESCRIBING VISCOELASTIC PROPERTIES OF WHEAT GLUTEN
Anna Pruska-Kędzior, Zenon Kędzior, Elżbieta Bera, Katarzyna Hryciuk, Justyna Golińska-Krysztofiak
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
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Key words:
wheat, gluten, linear viscoelasticity, dynamic rheology measurements, Cole-Cole fit.
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Anna Pruska-Kędzior
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
email: kedziorm@au.poznan.pl
Zenon Kędzior
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Elżbieta Bera
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Katarzyna Hryciuk
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Justyna Golińska-Krysztofiak
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.