The effects of certain salts on doughs
- 1 April 1965
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 16 (4), 199-205
- https://doi.org/10.1002/jsfa.2740160405
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Amide groups as interaction sites in wheat gluten proteins: Effects of amide-ester conversionArchives of Biochemistry and Biophysics, 1963
- Contribution of Hydrophobic Interactions to the Stability of the Globular Conformation of ProteinsJournal of the American Chemical Society, 1962
- The reaction of acids with dough proteinsJournal of the Science of Food and Agriculture, 1962
- Wheat Gluten Proteins, Amino Acid Composition of Proteins in Wheat GlutenJournal of Agricultural and Food Chemistry, 1961
- The water absorption of wheat flour: Relative effects of protein and starchJournal of the Science of Food and Agriculture, 1959
- Some observations on the electrophoresis of gliadinBiochimica et Biophysica Acta, 1954