WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .3. EFFECT OF WATER-SOLUBLE PENTOSANS ON LOAF VOLUME OF RECONSTITUTED GLUTEN AND STARCH DOUGHS

被引：0

作者：

PATIL, SK

FINNEY, KF

SHOGREN, MD

TSEN, CC

机构：

[1] CONTINENTAL MILLING CO,POB 290,CURACAO,NETH ANTILLES

[2] US GRAIN MKT RES CTR,1515 COLL AVE,MANHATTAN,KS 66502

[3] KANSAS STATE UNIV,DEPT GRAIN SCI,MANHATTAN,KS 66506

来源：

CEREAL SCIENCE TODAY | 1974年 / 19卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：397 / 397

页数：1

共 50 条

[1] WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .3. EFFECT OF WATER-SOLUBLE PENTOSANS ON LOAF VOLUME OF RECONSTITUTED GLUTEN AND STARCH DOUGHS
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TSEN, CC
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[2] STRUCTURE AND PROPERTIES OF WATER-SOLUBLE PENTOSANS FROM WHEAT-FLOUR
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[3] A MECHANISM FOR THE OXIDATIVE GELATION OF WHEAT-FLOUR WATER-SOLUBLE PENTOSANS
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[4] CHARACTERIZATION OF WATER-SOLUBLE WHEAT FLOUR PENTOSANS
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[5] EFFECT OF WATER-SOLUBLE PENTOSANS ON GLUTEN-STARCH LOAVES
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[6] EFFECT OF WATER-SOLUBLE PENTOSANS ON GLUTEN-STARCH LOAVES
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[8] WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .2. CHARACTERIZATION OF PENTOSANS AND GLYCOPROTEINS FROM WHEAT-FLOUR AND DOUGH MIXED UNDER VARIOUS CONDITIONS
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CEREAL SCIENCE TODAY, 1973, 18 (09): : 294 - 294
[9] WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .2. CHARACTERIZATION OF PENTOSANS AND GLYCOPROTEINS FROM WHEAT-FLOUR AND DOUGH MIXED UNDER VARIOUS CONDITIONS
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[10] LARGE-SCALE ISOLATION OF WATER-SOLUBLE AND WATER-INSOLUBLE PENTOSANS FROM WHEAT-FLOUR
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