Impact of Protein on Darkening in Yellow Alkaline Noodles-Reference-Cited by-同舟云学术

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Impact of Protein on Darkening in Yellow Alkaline Noodles

Published:2010-03-17 Issue:7 Volume:58 Page:4500-4507
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Asenstorfer Robert E.¹,Appelbee Marie J.²,Mares Daryl J.¹

Affiliation:

1. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1, Glen Osmond, SA, 5064, Australia

2. South Australian Research and Development Institute, Grain Quality Research Laboratory, Waite Research Precinct, Glen Osmond, SA, 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf904232p

Reference24 articles.

1. Genetic variation for quality traits in synthetic wheat germplasm

2. Physical−Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles

3. The Density and Refractive Index of Adsorbing Protein Layers

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