The reaction of acids with dough proteins
- 1 January 1962
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (1) , 15-23
- https://doi.org/10.1002/jsfa.2740130103
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The content of amino-acids in white flour and breadBritish Journal of Nutrition, 1957
- The structure of proteins: Two hydrogen-bonded helical configurations of the polypeptide chainProceedings of the National Academy of Sciences, 1951
- Combination of wool protein with weak acidsJournal of Research of the National Bureau of Standards, 1943
- A Theory of the Structure and Process of Formation of Antibodies*Journal of the American Chemical Society, 1940
- The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough IV— The separate contributions of gluten and starchProceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences, 1937
- The Physico-Chemical Properties of Strong and Weak Flours. IIIThe Journal of Physical Chemistry, 1923