Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough

Journal of Agricultural Science and Technology

Volumn 17, Issue 4, 2015, Pages 805-816

  Tomic J ^a   Torbica, A ^a   Popovic L ^b   Strelec, I ^c   Vastag Z ^b   Pojic M ^a   Rakita, S ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Lab on chip electrophoresis; Proteins; Proteolytic activity; amylolitic activity

Indexed keywords

TRITICUM AESTIVUM;

EID: 84935426096     PISSN: 16807073     EISSN: 23453737     Source Type: Journal    
DOI: None     Document Type: Article

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