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GrainGenes Reference Report: EFR-211-322

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Reference	EFR-211-322
Title	Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing
Journal	European Food Research and Technology
Year	2000
Volume	211
Pages	322-325
Author	Demiralp H Celik S Koksel H
Keyword	[ Hide all but 1 of 24 ] ascorbic acid bread bread wheat defatting dough electrophoresis extractability extraction flour flour protein food fraction gel-electrophoresis glutenin intensities lipids mixing potassium potassium bromate reduction sds page sodium sodium dodecyl sulfate polyacrylamide gel wheat varieties

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