TOTAL GLUTATHIONE CONTENT OF FLOUR AND ITS RELATION TO RHEOLOGICAL PROPERTIES OF DOUGH

被引：21

作者：

COVENTRY, DR

CARNEGIE, PR

JONES, IK

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1972年 / 23卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740230506

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：587 / &

共 23 条

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[2]

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[5]

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[6] BINDING OF OXIDISED GLUTHATHIONE TO DOUGH PROTEINS AND NEW EXPLANATION, INVOLVING THIOL-DISULPHIDE EXCHANGE, OF PHYSICAL PROPERTIES OF DOUGH [J].

JONES, IK ;

CARNEGIE, PR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1971, 22 (07) :358-&

[7] ISOLATION AND CHARACTERISATION OF DISULPHIDE PEPTIDES FROM WHEAT FLOUR [J].

JONES, IK ;

CARNEGIE, PR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (01) :54-&

[8] RHEOLOGICAL ACTIVITY OF PEPTIDES SIMPLE DISULPHIDES AND SIMPLE THIOLS IN WHEATEN DOUGH [J].

JONES, IK ;

CARNEGIE, PR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (01) :60-&

[9]

Jorgensen H., 1936, CEREAL CHEM, V13, P346

[10]

KUNINORI T, 1968, CEREAL CHEM, V45, P486

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