ISOLATION AND CHARACTERISATION OF WHEAT FLOUR PROTEINS .2. EFFECTS OF UREA AND N-ETHYLMALEIMIDE ON BEHAVIOUR OF WHEAT PROTEINS DURING EXTRACTION AND FRACTIONATION

被引：11

|

作者：

JANKIEWICZ, M

POMERANZ, Y

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1965年 / 16卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740161104

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：652 / +

页数：1

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