Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability-Reference-Cited by-同舟云学术

Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability

Published:2011-11 Issue:2 Volume:129 Page:319-328
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lamacchia C.,Baiano A.,Lamparelli S.,Terracone C.,Trani A.,Di Luccia A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

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5. Direct colorimetric assay of free thiol groups and disulfide bonds in suspensions of solubilized and particulate cereal proteins;Chan;Cereal Chemistry,1993

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