Biochemical studies of proteins in nondeveloped, partially developed, and developed doughs

Cereal Chemistry

Volumn 79, Issue 5, 2002, Pages 654-661

  Lee, L ^a   Ng, P K W ^a   Steffe, J F ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROPHORESIS; GEL PERMEATION CHROMATOGRAPHY; MOLECULAR WEIGHT; SULFUR COMPOUNDS;

BIOCHEMICAL STUDIES; DIFFERENT STAGES; DOUGH RHEOLOGY; GEL-FILTRATION CHROMATOGRAPHY; GLUTEN PROTEIN; HIGH-MOLECULAR-WEIGHT GLUTENIN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN RHEOLOGIES; SDS-PAGE; SHEAR AND EXTENSIONAL DEFORMATIONS;

PROTEINS;

ALBUMINOID; GLIADIN; GLOBULIN; GLUTEN; GLUTENIN; THIOL DERIVATIVE;

ANALYTIC METHOD; ARTICLE; DENSITOMETRY; DOUGH; FLOW KINETICS; FOOD PROCESSING; GEL FILTRATION CHROMATOGRAPHY; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; SHEAR STRESS; STRENGTH;

EID: 0036732991     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.5.654     Document Type: Article

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