Protein Composition and Agglomeration Tendency of Gluten Isolated from European Wheats (Triticum aestivum L.) in a Batter System-Reference-Cited by-同舟云学术

Protein Composition and Agglomeration Tendency of Gluten Isolated from European Wheats (Triticum aestivum L.) in a Batter System

Published:1998-03-28 Issue:4 Volume:46 Page:1344-1349
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Roels S. P.¹,Sindic M.¹,Deroanne C.¹,Delcour J. A.¹

Affiliation:

1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium, and Department of Agro-Industries, Agricultural State University, Passage des Déportés, B-5030 Gembloux, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970566f

Reference19 articles.

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

2. Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates

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