Protein composition in different phases obtained by the ultracentrifugation of dough

Acta Agronomica Hungarica

Volumn 51, Issue 2, 2003, Pages 163-172

  Kuktaite, R ^a   Larsson, H ^b   Johansson, E ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Dough mixing; Dough phases; Protein composition; Ultracentrifugation of dough

Indexed keywords

EID: 3042840169     PISSN: 02380161     EISSN: 15882527     Source Type: Journal    
DOI: 10.1556/AAgr.51.2003.2.4     Document Type: Article

References (18)

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