THE EFFECT OF COPPER DEFICIENCY ON THE BAKING QUALITY AND DOUGH PROPERTIES OF WHEAT-FLOUR

被引：13

作者：

FLYNN, AG ^{[1
]}

PANOZZO, JF ^{[1
]}

GARDNER, WK ^{[1
]}

机构：

[1] VICTORIAN CROPS RES INST,DEPT AGR & RURAL AFFAIRS,PRIVATE BAG 260,HORSHAM,VIC 3400,AUSTRALIA

来源：

JOURNAL OF CEREAL SCIENCE | 1987年 / 6卷 / 01期

关键词：

D O I：

10.1016/S0733-5210(87)80044-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：91 / 98

页数：8

共 50 条

[1] EFFECT OF ADDING SWEET POTATO FLOUR TO WHEAT-FLOUR ON PHYSICAL DOUGH PROPERTIES AND BAKING
HAMED, MGE
REFAI, FY
HUSSEIN, MF
ELSAMAHY, SK
[J]. CEREAL CHEMISTRY, 1973, 50 (02) : 140 - 146
[2] ADDING RICE STARCH TO HARD WHEAT-FLOUR FOR IMPROVING ITS DOUGH PROPERTIES AND BAKING QUALITY
ELSAADANY, RMA
FODA, YH
ELSAADANY, FM
[J]. STARKE, 1975, 27 (06): : 198 - 202
[3] EFFECT OF EMULSIFYING LIPIDS ON BAKING QUALITY OF WHEAT-FLOUR
NIERLE, W
ELBAYA, AW
BRUMMER, JM
[J]. FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1991, 93 (08): : 309 - 314
[4] BAKING QUALITY OF SOME WHEAT-FLOUR MIXTURES
HUSSEIN, MA
ABDALLA, FH
[J]. PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING, 1976, 20 (02) : 145 - 152
[5] BAKING QUALITY OF SOME WHEAT-FLOUR MIXTURES
HUSSEIN, MA
ABDALLA, FH
[J]. CEREAL FOODS WORLD, 1978, 23 (08) : 467 - 467
[6] GLUTENIN - THE KEY TO THE BAKING QUALITY OF WHEAT-FLOUR
BUSHUK, W
KAAN, K
MASTERS, GJM
[J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1983, 79 (02) : 57 - 57
[7] EFFECT OF OXIDIZED POLYSACCHARIDES ON DOUGH AND BAKING PROPERTIES OF WHEAT FLOUR
NEUKOM, H
DEUEL, H
[J]. CEREAL CHEMISTRY, 1958, 35 (03) : 220 - 226
[8] PHENOLIC ACIDS IN WHEAT-FLOUR EFFECT ON DOUGH MIXING PROPERTIES
LORENZ, K
[J]. LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1979, 12 (01): : 31 - 35
[9] INVESTIGATIONS INTO THE EFFECTS OF AN ENZYME PREPARATION FOR BAKING ON WHEAT-FLOUR DOUGH PENTOSANS
ROUAU, X
[J]. JOURNAL OF CEREAL SCIENCE, 1993, 18 (02) : 145 - 157
[10] IMPROVEMENT OF DOUGH AND BAKING PROPERTIES OF WHEAT-FLOUR BY TYPE-II LIPOXYGENASE FROM SOYBEANS
KIEFFER, R
GROSCH, W
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1980, 170 (04): : 258 - 261

← 1 2 3 4 5 →