Physicochemical properties of wheat gluten proteins modified by protease from Sierra (Scomberomorus sierra) fish

International Journal of Food Properties

Volumn 13, Issue 6, 2010, Pages 1187-1198

  Cabrera Chávez, Francisco ^a   Ezquerra Brauer, Josafat Marina ^a   Herrera Urbina, Ronaldo ^a   Rosell, Cristina M ^b   Rouzaud Sández, Ofelia ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dough; Gluten; Hydrolysis; Wheat

Indexed keywords

BREAD WHEAT; DOUGH; ENZYME CONCENTRATIONS; GLUTEN; GLUTEN PROTEIN; INCUBATION TIME; ISO-ELECTRIC POINTS; PHYSICOCHEMICAL PROPERTY; WHEAT; WHEAT FLOURS; WHEAT GLUTEN;

AFFINITY CHROMATOGRAPHY; ENZYMES; FOOD PRODUCTS;

HYDROLYSIS;

SCOMBEROMORUS SIERRA; TRITICUM AESTIVUM;

EID: 77957831075     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903013357     Document Type: Article

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