ULTRACENTRIFUGATION OF DOUGHS MADE FROM WHEAT FLOUR

[1] Astleford G.R., 1940, CEREAL CHEM, V17, P507

[2] BAKER JC, 1946, CEREAL CHEM, V23, P16

[3] BROWN AH, 1946, ARCH BIOCHEM, V11, P269

[4] THE ROLE OF GLYCERIDES IN BAKING [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1954, 5 (01) : 8 - 19

[5] DADSWELL IW, 1947, CEREAL CHEM, V24, P415

[6] DADSWELL IW, 1947, CEREAL CHEM, V24, P79

[7] DONELSON DH, 1960, CEREAL CHEM, V37, P241

[8] STARCH-GEL ELECTROPHORESIS OF WHEAT PROTEINS [J]. NATURE, 1960, 187 (4737) : 600 - 601

[9] ROLE OF DISULPHIDE EXCHANGE REACTIONS IN RELAXATION OF STRAINS INTRODUCED IN DOUGH [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (04) : 269 - &

[10] ROLE FOR THIOL AND DISULPHIDE GROUPS IN DETERMINING THE RHEOLOGICAL PROPERTIES OF DOUGH MADE FROM WHEATEN FLOUR [J]. NATURE, 1960, 186 (4723) : 451 - 454

[1] Astleford G.R., 1940, CEREAL CHEM, V17, P507

[2] BAKER JC, 1946, CEREAL CHEM, V23, P16

[3] BROWN AH, 1946, ARCH BIOCHEM, V11, P269

[4] THE ROLE OF GLYCERIDES IN BAKING [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1954, 5 (01) : 8 - 19

[5] DADSWELL IW, 1947, CEREAL CHEM, V24, P415

[6] DADSWELL IW, 1947, CEREAL CHEM, V24, P79

[7] DONELSON DH, 1960, CEREAL CHEM, V37, P241

[8] STARCH-GEL ELECTROPHORESIS OF WHEAT PROTEINS [J]. NATURE, 1960, 187 (4737) : 600 - 601

[9] ROLE OF DISULPHIDE EXCHANGE REACTIONS IN RELAXATION OF STRAINS INTRODUCED IN DOUGH [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (04) : 269 - &

[10] ROLE FOR THIOL AND DISULPHIDE GROUPS IN DETERMINING THE RHEOLOGICAL PROPERTIES OF DOUGH MADE FROM WHEATEN FLOUR [J]. NATURE, 1960, 186 (4723) : 451 - 454