Glucose Oxidase Effects on Gluten and Water Solubles
- 15 November 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (6), 859-862
- https://doi.org/10.1094/cchem.1998.75.6.859
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- The ability of chlorine and chlorine-related oxidants to induce oxidative gelation in wheat flour pentosansJournal of Cereal Science, 1988
- DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENTJournal of Food Science, 1974
- The mechanism of oxidation gelation of a glycoprotein from wheat flourBiochimica et Biophysica Acta (BBA) - General Subjects, 1968