THE EFFECT OF HEAT ON WHEAT GLUTEN AND THE INVOLVEMENT OF SULFHYDRYL-DISULFIDE INTERCHANGE REACTIONS

被引：342

作者：

SCHOFIELD, JD

BOTTOMLEY, RC

TIMMS, MF

BOOTH, MR

机构：

来源：

JOURNAL OF CEREAL SCIENCE | 1983年 / 1卷 / 04期

关键词：

D O I：

10.1016/S0733-5210(83)80012-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：241 / 253

页数：13

共 15 条

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