Literature DB >> 16745728

On the changes of wheat proteins under the action of flour and yeast enzymes.

A V Blagoveschenski1, M P Yurgenson.   

Abstract

Entities:  

Year:  1935        PMID： 16745728      PMCID： PMC1266554          DOI： 10.1042/bj0290805

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  1 in total

1.  The gluten-dissolving ferment of wheat and barley seeds.

Authors:  A V Blagoveschensky; N I Sossiedov
Journal:  Biochem J       Date:  1933       Impact factor: 3.857
  1 in total
  3 in total

1.  EFFECTS OF IRON ON CERTAIN NITROGENOUS FRACTIONS OF ANANAS COMOSUS (L.) MERR.

Authors:  C P Sideris; H Y Young
Journal:  Plant Physiol       Date:  1946-01       Impact factor: 8.340

2.  The amino-acid content of wheat flour dough.

Authors:  L W Samuel
Journal:  Biochem J       Date:  1935-10       Impact factor: 3.857

Review 3.  Curious Cases of the Enzymes.

Authors:  Nuriye Nuray Ulusu
Journal:  J Med Biochem       Date:  2015-07-14       Impact factor: 3.402
  3 in total

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