The ‘turbidity’ test as a measurement of thermal denaturation of proteins in wheat
- 1 February 1971
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (2) , 69-72
- https://doi.org/10.1002/jsfa.2740220206
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Inactivation of α-Amylase in wheat and flour with acidJournal of the Science of Food and Agriculture, 1970
- The drying of wheat. IV. Phosphatase activity as an index of heat damage in cerealsJournal of the Society of Chemical Industry, 1946
- Heat Damage in Cereal SeedsNature, 1946