Dispersibility of cereal proteins in urea solutions
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. & , Tech. Bull. Kans. agric. Exp. Stn, 1954, No. 76
2. , & , ‘Proteins’, in ‘Wheat Chemistry and Technology’ (ed. ) 1946 (St. Paul, Minnesota: Am. Ass. Cereal Chem.)
3. , & , J. Sci. Fd Agric., 1966, in press
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1. EVALUATION OF UREA-ACID SYSTEM AS A MEDIUM OF EXTRACTION FOR B-GROUP VITAMINS. Simplified Automated Analysis of Riboflavin in Food Products;Journal of Food Science;1976-09
2. Extraction and fractionation of proteins of sorghum kernels;Journal of the Science of Food and Agriculture;1971-03
3. Zur Frage des Zusammenhangs zwischen chemischer Struktur und rheologischen Eigenschaften von Klebereiweißen 2. Mitt. Die Rolle der quantitativen Verhältnisse von Klebereiweißfraktionen in der Ausbildung der rheologischen Eigenschaften;Food/Nahrung;1970
4. The Characterization by Electrophoresis of the Proteins Extracted by Dilute Alkali From Wheat Flour;Australian Journal of Biological Sciences;1968
5. Isolation and characterisation of wheat flour proteins. IV.—effects on wheat flour proteins of dough mixing and of oxidising agents;Journal of the Science of Food and Agriculture;1966-08
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