Literature DB >> 5841074

Dispersibility of wheat proteins in aqueous urea solutions--a new parameter to evaluate breadmaking potentialities of wheat flours.

Y Pomeranz.   

Abstract

Entities:  

Mesh：

Substances：

Year:  1965        PMID： 5841074     DOI： 10.1002/jsfa.2740161002

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


× No keyword cloud information.
  1 in total

1.  Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree.

Authors:  P I Payne; K G Corfield; J A Blackman
Journal:  Theor Appl Genet       Date:  1979-05       Impact factor: 5.699
  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.