BREADMAKING PROPERTIES OF COMPOSITE FLOURS OF WHEAT AND FABA BEAN PROTEIN PREPARATIONS

被引：0

作者：

YOUSSEF, MM ^{[1
]}

BUSHUK, W ^{[1
]}

机构：

[1] UNIV MANITOBA,DEPT PLANT SCI,WINNIPEG R3T 2N2,MANITOBA,CANADA

来源：

CEREAL CHEMISTRY | 1986年 / 63卷 / 04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：357 / 361

页数：5

共 30 条

[1]

ALSMEYER RH, 1974, FOOD TECHNOL-CHICAGO, V28, P34

[2] THE INFLUENCE OF PROCESSING PARAMETERS ON FOOD PROTEIN FUNCTIONALITY .1. DIFFERENTIAL SCANNING CALORIMETRY AS AN INDICATOR OF PROTEIN DENATURATION [J].

ARNTFIELD, SD ;

MURRAY, ED .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (04) :289-294

[3]

BUTAKI RC, 1977, THESIS U MANITOBA WI

[4]

CEPEDA R, 1981, THESIS U MANITOBA WI

[5]

DAPPOLONIA BL, 1977, CEREAL CHEM, V54, P53

[6]

FINNEY PL, 1980, CEREAL CHEM, V57, P267

[7]

FLEMING SE, 1978, CEREAL CHEM, V55, P373

[8]

FLEMING SE, 1977, CEREAL CHEM, V54, P1124

[9]

HLYNKA I, 1955, CEREAL CHEM, V32, P83

[10] EFFECT OF GERMINATION ON NUTRITIVE-VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANS [J].

HSU, D ;

LEUNG, HK ;

FINNEY, PL ;

MORAD, MM .

JOURNAL OF FOOD SCIENCE, 1980, 45 (01) :87-92

← 1 2 3 →