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GrainGenes Reference Report: FRT-211-322

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Reference	FRT-211-322
Title	Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing
Journal	Food Research and Technology
Volume	211
Pages	322-325
Author	Demiralp H Celik S Koksel H
Keyword	[ Hide all but 1 of 21 ] ascorbic acid defatting dosage effects dough extraction flour flour protein food additives food processing food processing quality gliadin lipids mixing oxidants potassium bromide protein composition protein extraction solubility wheat flour wheat gluten wheat protein

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