ULTRACENTRIFUGATION OF DOUGHS MADE FROM WHEAT FLOUR

被引：25
|
作者：
MAURITZEN, CM
STEWART, PR
机构：
来源：
AUSTRALIAN JOURNAL OF BIOLOGICAL SCIENCES | 1965年 / 18卷 / 01期
关键词：
D O I：
10.1071/BI9650173
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
引用
收藏
页码：173 / +
页数：1
相关论文
共 50 条
  • [21] MEASUREMENT OF BIAXIAL EXTENSIONAL VISCOSITY OF WHEAT-FLOUR DOUGHS
    HUANG, HM
    KOKINI, JL
    JOURNAL OF RHEOLOGY, 1993, 37 (05) : 879 - 891
  • [22] EFFECTS OF ASCORBIC ACIDS ON THE FLOW OF WHEAT-FLOUR DOUGHS
    LILLARD, DW
    JUNGE, RC
    HOSENEY, RC
    SEIB, PA
    CEREAL FOODS WORLD, 1979, 24 (09) : 468 - 468
  • [23] INTERFACIAL PROPERTIES OF THE AQUEOUS PHASES OF WHEAT-FLOUR DOUGHS
    SAHI, SS
    JOURNAL OF CEREAL SCIENCE, 1994, 20 (02) : 119 - 127
  • [24] Evaluation of Immunoreactivity of wheat bread made from fermented wheat flour
    Leszczynska, Joanna
    Diowksz, Anna
    Lacka, Agata
    Wolska, Katarzyna
    Bartos, Adrian
    CZECH JOURNAL OF FOOD SCIENCES, 2012, 30 (04) : 336 - 342
  • [25] Effects of fungal α-amylase on chemically leavened wheat flour doughs
    Patel, M. J.
    Ng, J. H. Y.
    Hawkins, W. E.
    Pitts, K. F.
    Chakrabarti-Bell, S.
    JOURNAL OF CEREAL SCIENCE, 2012, 56 (03) : 644 - 651
  • [26] Microbiological contamination of wheat, wheat flour, and dough and fresh noodles made from wheat flour: A literature survey
    Suzuki, Hodaka
    Yoshiike, Yumiko
    Sugiyama, Kei
    Hasegawa, Atsushi
    Igimi, Shizunobu
    Toyofuku, Hajime
    Yamamoto, Shigeki
    Kasuga, Fumiko
    JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 2007, 48 (02): : J178 - J189
  • [27] EFFECT OF HEATING RATE ON VISCOSITY OF WHEAT-FLOUR DOUGHS
    BLOKSMA, AH
    JOURNAL OF TEXTURE STUDIES, 1980, 10 (03) : 261 - 269
  • [28] Experimental and conceptual problems in the rheological characterization of wheat flour doughs
    Edward B. Bagley
    Frederick R. Dintzis
    S. Chakrabarti
    Rheologica Acta, 1998, 37 : 556 - 565
  • [29] Experimental and conceptual problems in the rheological characterization of wheat flour doughs
    Bagley, EB
    Dintzis, FR
    Chakrabarti, S
    RHEOLOGICA ACTA, 1998, 37 (06) : 556 - 565
  • [30] STUDY OF GLUTEN EXTRACTABILITY FROM DOUGHS MADE FROM FRESH AND STORED WHEAT FLOURS
    PATEY, AL
    SHEARER, G
    MCWEENY, DJ
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (01) : 63 - 68
12345