SOLUBILIZATION AND CHARACTERIZATION OF WHEAT GLUTEN PROTEINS - CORRELATIONS BETWEEN THE AMOUNT OF AGGREGATED PROTEINS AND BAKING QUALITY

被引：105

作者：

FIELD, JM ^{[1
]}

SHEWRY, PR ^{[1
]}

MIFLIN, BJ ^{[1
]}

机构：

[1] ROTHAMSTED EXPTL STN,DEPT BIOCHEM,HARPENDEN AL5 2JQ,HERTS,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1983年 / 34卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740340409

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：370 / 377

页数：8

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[6] GLUTENIN AND DOUGH TENACITY [J].

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[10]

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