REACTION OF ACIDS WITH DOUGH PROTEINS

被引:33
作者
BENNETT, R
EWART, JAD
机构
关键词
D O I
10.1002/jsfa.2740130103
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
引用
收藏
页码:15 / &
相关论文
共 11 条
[1]  
BAILEY C.H., 1924, CEREAL CHEM, V1, P38
[3]  
HLYNKA I, 1957, CEREAL CHEM, V34, P371
[4]  
LITEANU C, 1956, CA 11775G, V50
[5]   THE CONTENT OF AMINO-ACIDS IN WHITE FLOUR AND BREAD [J].
MCDERMOTT, EE ;
PACE, J .
BRITISH JOURNAL OF NUTRITION, 1957, 11 (04) :446-452
[6]  
OLSEN AG, 1925, CEREAL CHEM, V2, P68
[7]   A theory of the structure and process of formation of antibodies [J].
Pauling, L .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1940, 62 :2643-2657
[8]   THE STRUCTURE OF PROTEINS - 2 HYDROGEN-BONDED HELICAL CONFIGURATIONS OF THE POLYPEPTIDE CHAIN [J].
PAULING, L ;
COREY, RB ;
BRANSON, HR .
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 1951, 37 (04) :205-211
[10]  
SCHULERUD A, 1957, BROT GEBACK, V1, P240