Isolation and characterisation of wheat flour proteins. IV.—effects on wheat flour proteins of dough mixing and of oxidising agents
- 1 August 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (8) , 339-343
- https://doi.org/10.1002/jsfa.2740170802
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Isolation and characterisation of wheat flour proteins. II..—effects of urea andN-ethylmaleimide on the behaviour of wheat proteins during extraction and fractionationJournal of the Science of Food and Agriculture, 1965
- Isolation and characterisation of wheat flour proteins. I.—separation of salt- and acetic acid-dispersible proteins by gel filtration, polyacrylamide gel electrophoresis, and sucrose gradient ultracentrifugationJournal of the Science of Food and Agriculture, 1965
- Isolation of Proteins from Plant MaterialJournal of Food Science, 1965
- The oxidation of protein thiol groups by iodate, bromate and persulphateBiochemical Journal, 1961
- Proteins in Flour, Review of Physical Characteristics of Gluten and Reactive Groups Involved in Change in Oxidation. Garvan Medal AddressJournal of Agricultural and Food Chemistry, 1954