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GrainGenes Reference Report: EFR-212-570

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Reference	EFR-212-570
Title	Sulfur in wheat gluten: In situ analysis by X-ray absorption near edge structure (XANES) spectroscopy
Journal	European Food Research and Technology
Year	2001
Volume	212
Pages	570-575
Author	Prange A [ Show all 7 ]
Keyword	[ Hide all but 1 of 39 ] acid air ambient air baking baking quality bonds disulfide bond dough flour food gluten gluten proteins glutenin glutenin subunit high molecular weight hmw hmw and LMW subunits of glutenin in situ lmw molecular weight oxidation oxygen potassium potassium bromate protein quality reoxidation speciation spectroscopy spectrum state structure subunit sulfur sulfur K-edge temperature weight wheat gluten x-ray near edge absorption structure (XANES)

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