Wheat Flour Compound that Produces Sticky Dough: Isolation and Identification
- 1 May 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (3) , 434-437
- https://doi.org/10.1111/j.1365-2621.1995.tb09797.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Dough mixing properties of a wheat-rye derived cultivarEuphytica, 1986
- SDS-PAGE of the high-molecular-weight subunits of wheat glutenin and the characterization of 1R (1B) substitution and 1BL/1RS translocation linesEuphytica, 1984
- Genetical aspects of breeding for improved grain protein content and type in wheatJournal of Cereal Science, 1983
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956