FUNCTIONAL-PROPERTIES OF DEAMIDATED GLUTEN

被引：24

作者：

MATSUDOMI, N

KANEKO, S

KATO, A

KOBAYASHI, K

机构：

来源：

JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN | 1981年 / 55卷 / 10期

关键词：

D O I：

10.1271/nogeikagaku1924.55.983

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：983 / 989

页数：7

共 9 条

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[2]

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[5]

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[6] EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE [J].

PEARCE, KN ;

KINSELLA, JE .

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[7]

WEBER K, 1969, J BIOL CHEM, V244, P4406

[8] PREPARATION AND PROPERTIES OF ACID-SOLUBILIZED GLUTEN [J].

WU, CH ;

NAKAI, S ;

POWRIE, WD .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (03) :504-510

[9]

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