The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing

Food Chemistry

Volumn 61, Issue 4, 1998, Pages 481-486

  Watanabe, E ^a   Bell, A E ^a   Brockway, B E ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

POTASSIUM BROMATE; PROTEIN DISULFIDE ISOMERASE;

ARTICLE; FLOUR; FOOD PROCESSING; TIME; VISCOELASTICITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0032054778     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00095-2     Document Type: Article

References (23)

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