Stability of the molecular weight distribution in wheat flour proteins during dough making
- 1 April 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (4) , 235-237
- https://doi.org/10.1002/jsfa.2740200411
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Reversible Aggregation of α-Gliadin to FibrilsScience, 1967
- Disulphide interchange in dough proteinsJournal of the Science of Food and Agriculture, 1967
- Étude de la gliadine et de la glutenine après réduction ou oxydationBiochimica et Biophysica Acta (BBA) - General Subjects, 1966
- Isolation and characterisation of wheat flour proteins. IV.—effects on wheat flour proteins of dough mixing and of oxidising agentsJournal of the Science of Food and Agriculture, 1966
- Detection of interaction in gluten extracts by gel filtrationArchives of Biochemistry and Biophysics, 1966
- Reversible reduction and reoxidation of the disulfide bonds in wheat gliadinArchives of Biochemistry and Biophysics, 1965
- Electrophoretic comparison of cereal proteinsJournal of the Science of Food and Agriculture, 1964