Thermal characteristics of polylactic acid/wheat gluten blends

Journal article

Peer reviewed

Abdellatif A Mohamed, Sherald H Gordon, Craig J Carriere and Sanghoon Kim

Journal of food quality, Vol.29(3), pp.266-281

06/2006

Abstract

Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Biological and medical sciences

Cereal and baking product industries

Food industries

Fundamental and applied biological sciences. Psychology

1 Record Views

Title: Thermal characteristics of polylactic acid/wheat gluten blends
Creators - without role: Abdellatif A Mohamed - Cereal Products and Food Science NCAUR, USDA-ARS, 1815 N University, St. Peoria, IL 61604, United States
Sherald H Gordon - Plant
Craig J Carriere - Cereal Products and Food Science NCAUR, USDA-ARS, 1815 N University, St. Peoria, IL 61604, United States
Sanghoon Kim - Cereal Products and Food Science NCAUR, USDA-ARS, 1815 N University, St. Peoria, IL 61604, United States
Publication Details: Journal of food quality, Vol.29(3), pp.266-281
Publisher: Blackwell Publishing
Identifiers: 9953207408331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article