INVESTIGATION ON LEAD AND CADMIUM BINDING TO GLUTEN PROTEINS OF WHEAT-FLOUR

被引：0

作者：

PRUGAROVA, A

KOVAC, M

机构：

来源：

NAHRUNG-FOOD | 1990年 / 34卷 / 01期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：103 / 104

页数：2

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[21] THE QUALITY OF WHEAT-FLOUR - INTERVARIETAL QUANTITATIVE DIFFERENCES, BETWEEN GLUTEN COMPONENTS
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[22] INFLUENCE OF THE EXTRACTION METHOD AND DOSE OF ADDITION ON THE FUNCTIONALITY OF WHEAT-FLOUR GLUTEN
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[23] ASPARTIC PROTEINASES IN WHEAT-FLOUR .3. EFFECT ON DOUGH AND GLUTEN
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[24] ANALYSIS OF HUMAN-IGG AND IGE BINDING-PROTEINS IN WHEAT-FLOUR EXTRACTS
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[25] STUDY OF ALCOHOL SOLUBLE-PROTEINS OF WHEAT-FLOUR
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[J]. BIOCHIMIE, 1973, 55 (10) : 1217 - 1225
[26] EFFECTS OF 3 THIOLS ON EXTRACTABILITY OF WHEAT-FLOUR PROTEINS
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (03) : 119 - &
[27] MIXING AND EXTENSIONAL-PROPERTIES OF WHEAT-FLOUR DOUGHS WITH ADDED CORN FLOUR, FIBERS, AND GLUTEN
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[J]. CEREAL FOODS WORLD, 1992, 37 (01) : 30 - &
[28] STUDIES ON THE FAT-BINDING PROPERTIES OF WHEAT-FLOUR
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[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1989, 36 (09): : 712 - 719
[29] WHEAT-FLOUR LIPIDS
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[J]. CEREAL FOODS WORLD, 1976, 21 (08) : 447 - 447
[30] METHOXYHYDROQUINONE IN WHEAT-FLOUR
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