THERMAL-STABILITY OF WHEAT GLUTEN

被引：0

作者：

ELIASSON, AC

HEGG, PO

机构：

来源：

CEREAL CHEMISTRY | 1980年 / 57卷 / 06期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：436 / 437

页数：2

共 13 条

[1]

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[5] EFFECT OF WATER-CONTENT ON THE GELATINIZATION OF WHEAT-STARCH [J].

ELIASSON, AC .

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[6] PROTECTIVE EFFECT OF SODIUM DODECYLSULFATE ON THERMAL PRECIPITATION OF CONALBUMIN - STUDY ON THERMAL AGGREGATION AND DENATURATION [J].

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MARTENS, H ;

LOFQVIST, B .

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[7]

Kasarda D. D., 1976, Advances in Cereal Science and Technology, V1, P158

[8]

PARKER HK, 1960, BAKERY TECHNOLOGY EN, P457

[9]

PONTE JG, 1971, WHEAT CHEM TECHNOLOG, P675

[10]

Pyler E. J., 1973, BAKING SCI TECHNOLOG, VI, P83

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