Literature DB >> 16745911

The amino-acid content of wheat flour dough.

L W Samuel1.   

Abstract

Entities:  

Year:  1935        PMID： 16745911      PMCID： PMC1266763          DOI： 10.1042/bj0292331

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


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  3 in total

1.  The determination of amino-acids in wheat flour.

Authors:  L W Samuel
Journal:  Biochem J       Date:  1934       Impact factor: 3.857

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

Authors:  A V Blagoveschenski; M P Yurgenson
Journal:  Biochem J       Date:  1935-04       Impact factor: 3.857

3.  The Formol Titration of Bacteriological Media.

Authors:  J H Brown
Journal:  J Bacteriol       Date:  1923-05       Impact factor: 3.490
  3 in total

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