TEXTUROMETER AS A TOOL FOR STUDYING VARIETAL DIFFERENCES IN WHEAT-FLOUR DOUGHS AND GLUTEN PROTEINS

被引：20

|

作者：

RAM, BP

NIGAM, SN

机构：

来源：

JOURNAL OF TEXTURE STUDIES | 1983年 / 14卷 / 03期

关键词：

D O I：

10.1111/j.1745-4603.1983.tb00347.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：245 / 249

页数：5

相关论文

共 50 条

[1] LIPIDS IN WHEAT-FLOUR DOUGHS
MANN, DL
MORRISON, WR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (08) : 982 - 983
[2] MIXING AND EXTENSIONAL-PROPERTIES OF WHEAT-FLOUR DOUGHS WITH ADDED CORN FLOUR, FIBERS, AND GLUTEN
NAVICKIS, LL
NELSEN, TC
[J]. CEREAL FOODS WORLD, 1992, 37 (01) : 30 - &
[3] THE FORMATION AND PROPERTIES OF WHEAT-FLOUR DOUGHS
HOSENEY, RC
ROGERS, DE
[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1990, 29 (02) : 73 - 93
[4] GLYCOSIDASES AND GLYCANASES OF WHEAT-FLOUR DOUGHS
LEE, JW
RONALDS, JA
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (02) : 199 - &
[5] THE EFFECT OF ENZYMATICALLY MODIFIED GLUTEN ON THE MIXING AND BAKING PROPERTIES OF WHEAT-FLOUR DOUGHS
ASP, EH
BATEY, IL
ERAGER, BL
MARSTON, PE
SIMMONDS, DH
[J]. FOOD TECHNOLOGY IN AUSTRALIA, 1986, 38 (06): : 247 - 250
[6] RHEOLOGY - THEORY AND APPLICATION TO WHEAT-FLOUR DOUGHS
BUSHUK, W
[J]. CEREAL FOODS WORLD, 1985, 30 (08) : 541 - 541
[7] INVESTIGATION ON LEAD AND CADMIUM BINDING TO GLUTEN PROTEINS OF WHEAT-FLOUR
PRUGAROVA, A
KOVAC, M
[J]. NAHRUNG-FOOD, 1990, 34 (01): : 103 - 104
[8] VISCOELASTIC BEHAVIOR OF WHEAT-FLOUR, PROTEIN CONTENTS OF WHICH WERE CHANGED ARTIFICIALLY .1. VISCOELASTIC BEHAVIOR OF WHEAT-FLOUR DOUGHS FORTIFIED WITH GLUTEN
KOHDA, Y
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1979, 26 (03): : 127 - 132
[9] BACILLUS ISOLATES FROM REFRIGERATED DOUGHS, WHEAT-FLOUR, AND WHEAT
ROGERS, RF
[J]. CEREAL CHEMISTRY, 1978, 55 (05) : 671 - 674
[10] THE QUALITY OF WHEAT-FLOUR - INTERVARIETAL QUANTITATIVE DIFFERENCES, BETWEEN GLUTEN COMPONENTS
RAM, BP
NIGAM, SN
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1979, 16 (05): : 189 - 192

← 1 2 3 4 5 →