GLUTENIN AND DOUGH TENACITY

被引:14
作者
EWART, JAD
机构
关键词
D O I
10.1002/jsfa.2740290609
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
引用
收藏
页码:551 / 556
页数:6
相关论文
共 13 条
[1]  
ALFREY T, 1948, MECHANICAL BEHAVIOR, P494
[2]  
BLOKSMA AH, 1972, CEREAL CHEM, V49, P104
[3]   FUNDAMENTAL DIMENSIONS OF POLYPEPTIDE CHAINS [J].
COREY, RB ;
PAULING, L .
PROCEEDINGS OF THE ROYAL SOCIETY SERIES B-BIOLOGICAL SCIENCES, 1953, 141 (902) :10-20
[4]  
Ewart J. A. D., 1972, Bakers' Digest, V46, P22
[5]   AMINO ACID ANALYSES OF GLUTENINS AND GLIADINS [J].
EWART, JAD .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (03) :111-&
[6]   A HYPOTHESIS FOR STRUCTURE AND RHEOLOGY OF GLUTENIN [J].
EWART, JAD .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (11) :617-&
[8]   RE-EXAMINATION OF LINEAR GLUTENIN HYPOTHESIS [J].
EWART, JAD .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (02) :191-199
[9]  
GREENWOOD CT, 1975, CEREAL CHEM, V52, pR146
[10]   ESTIMATION OF RHEOLOGICALLY IMPORTANT THIOL AND DISULFIDE GROUPS IN DOUGH [J].
JONES, IK ;
PHILLIPS, JW ;
HIRD, FJR .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (01) :1-10