EVALUATION OF CONTRIBUTIONS FROM WHEAT-PROTEIN FRACTIONS TO DOUGH MIXING AND BREADMAKING

被引：159

作者：

MACRITCHIE, F

机构：

来源：

JOURNAL OF CEREAL SCIENCE | 1987年 / 6卷 / 03期

关键词：

D O I：

10.1016/S0733-5210(87)80063-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：259 / 268

页数：10

共 12 条

[1] AMIDE NITROGEN CONTENT OF GELATINS [J].

EASTOE, JE ;

LONG, JE ;

WILLAN, ALD .

BIOCHEMICAL JOURNAL, 1961, 78 (01) :51-&

[2]

Finney Karl F., 1943, CEREAL CHEM, V20, P381

[3] EXTRACTION AND FRACTIONATION OF WHEAT-FLOUR PROTEINS [J].

GRAVELAND, A ;

BOSVELD, P ;

LICHTENDONK, WJ ;

MOONEN, HHE ;

SCHEEPSTRA, A .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1982, 33 (11) :1117-1128

[4] STUDIES OF THE METHODOLOGY FOR FRACTIONATION AND RECONSTITUTION OF WHEAT FLOURS [J].

MACRITCHIE, F .

JOURNAL OF CEREAL SCIENCE, 1985, 3 (03) :221-230

[5] Effect of severity of arm impairment on response to additional physiotherapy early after stroke [J].

Parry, RH ;

Lincoln, NB ;

Vass, CD .

CLINICAL REHABILITATION, 1999, 13 (03) :187-198

[6]

MACRITCHIE F, 1976, CEREAL CHEM, V53, P318

[7]

MACRITCHIE F, 1979, J FOOD TECHNOL, V14, P595

[8]

MACRITCHIE F, 1973, CEREAL CHEM, V50, P292

[9] FACTOR-ANALYSIS OF BREAD WHEAT QUALITY TESTS [J].

ORTH, RA ;

OBRIEN, L ;

JARDINE, R .

AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH, 1976, 27 (05) :575-582

[10]

ORTH RA, 1972, CEREAL CHEM, V49, P268

← 1 2 →