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GrainGenes Reference Report: JFS-67-2502

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Reference	JFS-67-2502
Title	Effect of chemical modification, pH change, and freezing on the rheological, solubility, and electrophoretic pattern of wheat flour proteins
Journal	Journal of Food Science
Year	2002
Volume	67
Pages	2502-2506
Author	Aminlari M Majoobi M
Keyword	[ Hide all but 1 of 16 ] acid ascorbic acid bisulfite cycles cysteine dough food freezing frozen storage glutenin polyacrylamide-gel-electrophoresis rheological properties sds page solubility wheat flour wheat proteins

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