Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality

Journal of Cereal Science

Volumn 58, Issue 3, 2013, Pages 495-501

  Tomić, Jelena ^a   Pojić, Milica ^a   Torbica, Aleksandra ^a   Rakita, Sladana ^a   Živančev, Dragan ^a   Janić Hajnal, Elizabet ^a   Dapčević Hadnadev, Tamara ^a   Hadnadev, Miroslav ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Free sulphydryl groups; Maturation; Technological quality; Wheat and flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 84888060310     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.09.012     Document Type: Article

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