Author:
Min Zuo,Song Yihu,Zheng Qiang
Subject
Biochemistry,Food Science
Reference50 articles.
1. Effect of sodium sulfite, sodium bisulfite, cysteine, and pH on protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of soybean milk base;Abtahi;Journal of Agricultural and Food Chemistry,1997
2. Properties of thermally treated wheat gluten films;Ali;Industrial Crops and Products,1997
3. Effect of chemical modification, pH change, and freezing on the rheological, solubility, and electrophoretic pattern of wheat flour proteins;Aminlari;Journal of Food Science,2002
4. Rheological properties of wheat flour doughs in steady and dynamic shear: effect of water content and some additives;Berland;Cereal Chemistry,1995
5. The relation between the thiol disulfide contents of dough and its rheological properties;Bloksma;Cereal Chemistry,1972
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献