SIZE EXCLUSION HPLC CHARACTERIZATION OF GLUTEN PROTEIN-FRACTIONS VARYING IN BREADMAKING POTENTIAL

被引：28

作者：

LUNDH, G ^{[1
]}

MACRITCHIE, F ^{[1
]}

机构：

[1] CSIRO,WHEAT RES UNIT,N RYDE,NSW 2113,AUSTRALIA

来源：

JOURNAL OF CEREAL SCIENCE | 1989年 / 10卷 / 03期

关键词：

D O I：

10.1016/S0733-5210(89)80054-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：247 / 253

页数：7

共 11 条

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[7] EVALUATION OF CONTRIBUTIONS FROM WHEAT-PROTEIN FRACTIONS TO DOUGH MIXING AND BREADMAKING [J].

MACRITCHIE, F .

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[8]

MACRITCHIE F, 1987, GLUTEN PROTEINS, P247

[9] USE OF THE SDS-SEDIMENTATION TEST AND SDS-POLYACRYLAMIDEGEL ELECTROPHORESIS FOR SCREENING BREEDERS SAMPLES OF WHEAT FOR BREAD-MAKING QUALITY [J].

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[10]

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