CHANGES IN THE GLUTEN OF DIFFERENT WHEAT-VARIETIES DUE TO OXIDATION

被引：8

作者：

DIRNDORFER, M ^{[1
]}

KIEFFER, R ^{[1
]}

BELITZ, HD ^{[1
]}

机构：

[1] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,DEUTSCH FORSCH SANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,D-8046 GARCHING,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1986年 / 183卷 / 01期

关键词：

D O I：

10.1007/BF01027591

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：33 / 38

页数：6

共 16 条

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[8] CHANGES IN GLUTATHIONE CONTENT (REDUCED AND OXIDIZED FORM) AND THE EFFECT OF ASCORBIC-ACID AND POTASSIUM BROMATE ON GLUTATHIONE OXIDATION DURING DOUGH MIXING [J].

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[9] ISOLATION AND CHARACTERISATION OF WHEAT FLOUR PROTEINS .4. EFFECTS ON WHEAT FLOUR PROTEINS OF DOUGH MIXING AND OF OXIDISING AGENTS [J].

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