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European Food Research and Technology

Volumn 215, Issue 4, 2002, Pages 322-326

Changes in protein characteristics during the processing of wheat into flakes

(3) Prasada Rao, U J S a Vatsala, C N a Haridas Rao, P a

a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE (India)

Author keywords

Aggregation; Extractability of wheat proteins; Molecular weight; Sulfhydryl content; Wheat flakes

Indexed keywords

EID: 0742331918 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-002-0553-7 Document Type: Article

Times cited : (19)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.