SDS-protein gel test for prediction of bread loaf volume

Cereal Chemistry

Volumn 76, Issue 1, 1999, Pages 164-172

  Sapirstein, H D ^a   Suchy, J ^b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Cereal Research Centre   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CENTRIFUGATION; FOOD PRODUCTS; PROTEINS; QUALITY CONTROL; SULFUR COMPOUNDS;

DIRECT MEASUREMENT; HIGH SPEED; MEASUREMENTS OF; PROTEIN CONTENTS; PROTEIN GEL; PROTEIN QUALITY; SCREENING TESTS; SMALL SCALE; SODIUM DODECYL SULPHATE; TEST PARAMETERS;

SODIUM DODECYL SULFATE;

AQUEOUS SOLUTION; ARTICLE; BREAD; CENTRIFUGATION; DISPERSION; FLOUR; GEL; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PREDICTION; PROTEIN CONTENT; PROTEIN QUALITY; SEDIMENTATION RATE; WHEAT;

TRITICUM AESTIVUM;

EID: 0032962868     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.1.164     Document Type: Article

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