ANALYSIS OF THE RELATIONSHIP BETWEEN FLOUR QUALITY AND THE ELECTROPHORETIC PROTEIN SPECTRUM

被引：0
|
作者：
ORSI, F
PALLAGI, A
LASZTITY, R
机构：
来源：
NAHRUNG-FOOD | 1986年 / 30卷 / 3-4期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：436 / 437
页数：2
相关论文
共 50 条
  • [21] Relationship Between Population Growth of the Red Flour Beetle Tribolium castaneum and Protein and Carbohydrate Content in Flour and Starch
    Wong, Nellie
    Lee, Chow-Yang
    JOURNAL OF ECONOMIC ENTOMOLOGY, 2011, 104 (06) : 2087 - 2094
  • [22] Distribution of protein composition in bread wheat flour mill streams and relationship to breadmaking quality
    Wang, Y. G.
    Khan, K.
    Hareland, G.
    Nygard, G.
    CEREAL CHEMISTRY, 2007, 84 (03) : 271 - 275
  • [23] Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality
    Prabhasankar, P
    FOOD CHEMISTRY, 2002, 78 (01) : 81 - 87
  • [24] ELECTROPHORETIC PROFILE AND MICROBIOLOGICAL QUALITY FLOUR FROM THE WORM Eisenia fetida
    Vielma R, Rosa Alba
    Rosales, David
    Rosales, Yolima
    Luisa Medina, Ana
    Villarreal, Juana
    REVISTA CHILENA DE NUTRICION, 2008, 35 (03): : 225 - 234
  • [25] The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis
    Dong, Ziyan
    Su, Ting
    Dai, Meiyao
    Don, Clyde
    Guo, Boli
    Du, Shuangkui
    Zhang, Bo
    CZECH JOURNAL OF FOOD SCIENCES, 2024, 42 (05) : 353 - 363
  • [26] EFFECT OF PROTEIN AND WHEAT VARIETY ON SOLUBILITY AND ELECTROPHORETIC PROPERTIES OF FLOUR PROTEINS
    TANAKA, K
    BUSHUK, W
    CEREAL CHEMISTRY, 1972, 49 (03) : 247 - &
  • [27] FLOUR QUALITY ANALYSIS AND ITS RELATIONSHIP WITH GRAIN YIELD FOR THREE WHEAT VARIETIES
    Al-Azawi, Nagham M.
    Jabbar, Ahmed Fahem
    Khasanovich, Kozyrev A.
    Kozyrev, S. G.
    Alawadi, Hussam F. Najeeb
    INTERNATIONAL JOURNAL OF AGRICULTURAL AND STATISTICAL SCIENCES, 2022, 18 : 1843 - 1846
  • [28] Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread
    Ji-Eun Kim
    Byung-Kee Baik
    Chul Soo Park
    Jae-Han Son
    Chang-Hyun Choi
    Youngjun Mo
    Tae-Il Park
    Chon-Sik Kang
    Seong-Woo Cho
    Journal of Integrative Agriculture, 2019, 18 (11) : 2652 - 2663
  • [29] On the relationship between large-deformation properties of wheat flour dough and baking quality
    Sliwinski, EL
    Kolster, P
    van Vliet, T
    JOURNAL OF CEREAL SCIENCE, 2004, 39 (02) : 231 - 245
  • [30] Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread
    Kim, Ji-Eun
    Baik, Byung-Kee
    Park, Chul Soo
    Son, Jae-Han
    Choi, Chang-Hyun
    Mo, Youngjun
    Park, Tae-Il
    Kang, Chon-Sik
    Cho, Seong-Woo
    JOURNAL OF INTEGRATIVE AGRICULTURE, 2019, 18 (11) : 2652 - 2663
12345