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6. Protein applications
6.1 Wheat proteins (gluten)
Wheat protein has been widely studied as a low-cost, renewable and readily available source of raw material. Gluten is a by-product of wheat starch production . The reasons for its commercial production stem from an industrial need for gluten-free wheat starch. It is used mainly in the bakery sector
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Protein applications
Conclusion
Bibliography
Standards and norms
- Adhesives – Non-structural wood adhesives – Determining the tensile shear strength of lap joints - NF EN 205 - 2016
- Wooden structures – Glued laminated timber and reconstituted solid wood – Requirements - NF EN 14080 - 2013
- Plywood – Bonding quality – Part 2: Requirements - NF EN 314-2 - 1993
- Standard Test Method for Strength Properties of Adhesives in Plywood Type Construction in Shear by Tension...
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