Characterisation of Gluten Subfractions by SE-HPLC and Dynamic Rheological Analysis in Shear-Reference-Cited by-同舟云学术

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Characterisation of Gluten Subfractions by SE-HPLC and Dynamic Rheological Analysis in Shear

Published:1994-03 Issue:2 Volume:19 Page:131-139
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cornec M.,Popineau Y.,Lefebvre J.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Cited by 178 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

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4. Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain;Foods;2023-08-08

5. Effect of high-molecular weight dextran-enriched sourdough fermented using Leuconostoc mesenteroides ATCC 8293 on bread quality and gluten;Food Bioscience;2023-06

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