The Chemistry of Dairy Powders with Reference to Baking-Reference-Cited by-同舟云学术

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The Chemistry of Dairy Powders with Reference to Baking

Published:1971 Issue: Volume: Page:147-213
ISSN:0065-2628
Container-title:Advances in Food Research
language:
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Author:

Kinsella J.E.

Publisher

Elsevier

Reference168 articles.

1. Milk and dried milk in white bread;Antila;Milchwissenschaft,1965

2. Genetic variants of milk proteins; their breed distribution;Aschaffensburg;J. Dairy Res.,1968

3. Biochemical reactions in dough;Audidier;Baker's Dig.,1968

4. Photoxidation reactions in milk;Aurand;J. Dairy Sci.,1966

5. The disulfide content of flour and dough;Axford;J. Sci. Food Agr.,1964

Cited by 6 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

1. Colorimetric Analysis of Protein Sulfhydyl Groups in Milk: Applications and Processing Effects;Critical Reviews in Food Science and Nutrition;2005-01

2. Protein stability function relations: native ?-lactoglobulin sulphhydryl-disulphide exchange with PDS;Journal of the Science of Food and Agriculture;2000-03

3. The Use of Milk Powders in Confectionary and Bakery Products;Milk;1987

4. Dried milk protein products;International Journal of Dairy Technology;1986-07

5. Milk and dairy products as food materials;Proceedings of the Nutrition Society;1978-12

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