Examination of wheat gluten by partial solubility methods. II.—Partition by dilute formic acid
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. Wheat Flour Exposed to Ethanol Yields Dough with Unexpected Properties;Cereal Chemistry Journal;2011-09
2. Wheat Proteins Extracted from Flour and Batter with Aqueous Ethanol at Subambient Temperatures;Cereal Chemistry Journal;2007-09
3. SDS-Protein Gel Test for Prediction of Bread Loaf Volume;Cereal Chemistry Journal;1999-01
4. Baked Products;Basic Food Chemistry;1983
5. Chromatography of the Proteins from Wheat Flour soluble in Acetic Acid;Nature;1961-01
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