Changes in electrophoretic patterns of acetic acid-insoluble wheat flour proteins during dough mixing-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Changes in electrophoretic patterns of acetic acid-insoluble wheat flour proteins during dough mixing

Published:1991-11 Issue:3 Volume:14 Page:243-256
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Sievert D.,Sapirstein H.D.,Bushuk W.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

Cited by 13 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. Bread and Other Baked Products;Ullmann's Encyclopedia of Industrial Chemistry;2022-01-28

2. Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation;Foods;2020-11-11

3. The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review;Food Science & Nutrition;2020-10-15

4. Suppression of gliadins results in altered protein body morphology in wheat;Journal of Experimental Botany;2011-05-11

5. The origin and early development of wheat glutenin particles;Journal of Cereal Science;2008-11

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP