Effect of Oxidation on the Dynamic Rheological Properties of Wheat Flour‐Water Doughs
- 15 January 1999
- journal article
- research article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 76 (1) , 100-104
- https://doi.org/10.1094/cchem.1999.76.1.100
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Dynamic Rheological Properties of Wheat Starch‐Gluten DoughsCereal Chemistry Journal, 1999
- Oxidative Cross‐Linking of Pentosans by a Fungal Laccase and Horseradish Peroxidase: Mechanism of Linkage Between Feruloylated ArabinoxylansCereal Chemistry Journal, 1998