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Jerold A Bietz
Midwest Area
Physical Science Collaborator
Phone: (309) 699-8910
Fax: (000) 000-0000
1815 N. UNIVERSITY
PEORIA, IL, 61604
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The Viscoelastic Properties of Wheat Gliadin and Glutenin Suspensions
- (Peer Reviewed Journal)
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Xu, J., Bietz, J.A., Carriere, C.J. 2006. The viscoelastic properties of wheat gliadin and glutenin suspensions. Food Chemistry. 101(3):1025-1030.
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The Viscoelastic Properties of Vital Wheat Gliadin and Glutenin Suspensions
- (Abstract)
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Xu, J., Bietz, J.A., Carriere, C.J. 2003. The viscoelastic properties of vital wheat gliadin and glutenin suspensions [abstract]. International Gluten Workshop. p.168.
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Last Modified: 05/12/2009
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