Pilot scale preparation of wheat gluten protein fractions: II. Technological properties of the fractions-Reference-Cited by-同舟云学术

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Pilot scale preparation of wheat gluten protein fractions: II. Technological properties of the fractions

Published:1996-02 Issue:1 Volume:31 Page:77-83
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Berot Serge,Chiron Hubert,Nicolas Michel,Gautier Sylvie,Godon Bernard,Popineau Yves

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.20-314.x/fullpdf

Cited by 7 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. Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions;Cereal Chemistry;2024-07-11

2. Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making;Cereal Chemistry;2020-05-15

3. GLUTEN EXTRACTED FROM FRESH PASTA BY-PRODUCT: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL USE IN BREAD MAKING;Journal of Texture Studies;2010-04-25

4. OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY;Journal of Food Process Engineering;2010-04

5. Evolution of Wheat Gliadins Conformation during Film Formation: A Fourier Transform Infrared Study;Journal of Agricultural and Food Chemistry;2001-01-09

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