Evaluation of commercial cracker flours by test baking and study of changes occurring during sponge fermentation
- 1 July 1985
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 3 (3) , 261-270
- https://doi.org/10.1016/s0733-5210(85)80019-9
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Isolation and characterisation of (3-methoxy-4-hydroxyphenyl)-β-cellotrioside from wheat flour; a substance involved in the reduction of disulphide-linked glutenin aggregatesJournal of Cereal Science, 1984
- Superoxide involvement in the reduction of disulfide bonds of wheat gel proteinsBiochemical and Biophysical Research Communications, 1980
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951