CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .7. EXTRACTION AND ELECTROPHORETIC CHARACTERIZATION OF WATER-SOLUBLE AND SALT-SOLUBLE PROTEINS FROM UNFERMENTED BREAD DOUGH

被引：0

作者：

DEBARBER, CB

COLLAR, C

BARBER, S

机构：

来源：

REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1987年 / 27卷 / 03期

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暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：425 / 438

页数：14

共 10 条

[1] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .4. WATER-SOLUBLE NITROGEN FRACTION OF BREAD-DOUGH
DEBARBER, CB
COLLAR, C
PRIETO, JA
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (03): : 428 - 435
[2] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .8. WATER-SOLUBLE AND SALT-SOLUBLE PROTEIN-FRACTIONS
DEBARBER, CB
COLLAR, C
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1987, 27 (04): : 530 - 538
[3] CHEMICAL-CHANGES DURING BREAD DOUGH FERMENTATION .1. LIPIDS OF BREAD DOUGH
TORTOSA, E
ORTOLA, C
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (03): : 417 - 427
[4] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .4. EXTRACTION AND ELECTROPHORETIC CHARACTERIZATION OF WHEAT GLUTEN GLIADINS SOLUBILIZED BY DIFFERENT SOLVENTS
DEBARBER, CB
COLLAR, C
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (04): : 579 - 590
[5] CHEMICAL-CHANGES DURING BREAD DOUGH FERMENTATION - LIPIDS OF THE LIQUID-PHASE OF BREAD DOUGH
TORTOSA, E
ORTOLA, C
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1986, 26 (02): : 269 - 275
[6] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .9. PROTEIN-FRACTION FROM LIQUID-PHASE OF DOUGH
COLLAR, C
DEBARBER, CB
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (03): : 407 - 414
[7] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .11. SOLUBLE AMINO-ACIDS, PEPTIDES AND PROTEINS FROM DOUGHS PREPARED WITH A PURE CULTURE OF SACCHAROMYCES-CEREVISIAE
COLLAR, C
PRIETO, JA
MASCAROS, AF
DEBARBER, CB
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1989, 29 (02): : 266 - 280
[8] CHEMICAL-CHANGES DURING BREAD-DOUGH FERMENTATION .6. GLIADINS EXTRACTED BY DIFFERENT SOLVENTS FROM WHEAT GLUTEN
DEBARBER, CB
COLLAR, C
BARBER, S
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1986, 26 (03): : 373 - 380
[9] CHEMICAL-CHANGES DURING BREAD DOUGH FERMENTATION .3. DIETARY FIBER FRACTIONS
BARBER, S
DEBARBER, CB
LLACER, MD
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (04): : 572 - 578
[10] CHEMICAL-CHANGES DURING BREAD DOUGH FERMENTATION .10. MODIFICATIONS OF ACETIC-ACID SOLUBLE NITROGENOUS COMPOUNDS DURING MIXING FERMENTATION AND BAKING
DEBARBER, CB
PRIETO, JA
COLLAR, C
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (04): : 529 - 538

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