The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions-Reference-Cited by-同舟云学术

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The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

Published:1983-10 Issue:4 Volume:1 Page:241-253
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Schofield J.D.,Bottomley R.C.,Timms M.F.,Booth M.R.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference15 articles.

1. Developments in Food Proteins — 2;Schofield,1983

2. Application of the statistical theory of rubber elasticity to the effect of heat on wheat gluten

3. Cereal: A Renewable Resource—Theory and Practice;LeGrys,1981

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