Isolation and identification of a wheat flour compound causing sticky dough

Cereal Chemistry

Volumn 76, Issue 2, 1999, Pages 276-281

  Huang, W N ^a   Hoseney, R C ^a,b  

^a KANSAS STATE UNIVERSITY   (United States)

^b R and R Research Services Inc ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GAS CHROMATOGRAPHY; GEL PERMEATION CHROMATOGRAPHY; MASS SPECTROMETRY;

ABSORBING MATERIALS; ACTIVE COMPONENTS; ACTIVE FRACTION; CARBOHYDRATE FRACTIONS; GASCHROMATOGRAPHY-MASS SPECTROMETRY; GEL-FILTRATION CHROMATOGRAPHY; ISOLATION AND IDENTIFICATION; RETENTATE; WATERSOLUBLE; WHEAT FLOURS;

GLUCOSE;

AMYLASE; BETA GLUCAN; CARBOHYDRATE; FERULIC ACID; GLUCOSE POLYMER;

ARTICLE; CARBOHYDRATE ANALYSIS; COVALENT BOND; DIALYSIS; FLOUR; FRACTIONATION; GEL FILTRATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; STRUCTURE ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 0032974107     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.2.276     Document Type: Article

References (17)

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