Proteins: General-Reference-Cited by-同舟云学术

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Proteins: General

Published:1985 Issue: Volume: Page:155-188
ISSN:
Container-title:Functional Properties of Food Components
language:
Short-container-title:

Author:

Pomeranz Yeshajahu

Publisher

Elsevier

Reference31 articles.

1. Whippability and aeration;Cherry;ACS Symp. Ser.,1981

2. Indexes of the degree of denaturation in wheat gluten;Dalek;Bull. Acad. Pol. Sci., Ser. Sci. Biol.,1970

3. Chemical, physical, and baking properties of preripe wheat dried at varying temperatures;Finney;Agron. J.,1962

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical properties of pronase-treated rice glutelin;Journal of the American Oil Chemists' Society;2001-01

2. Lupin flour addition to wheat flour doughs and effect on rheological properties;Food Chemistry;1999-07

3. Composition and functional properties of raw and heat processed velvet bean ( Mucuna pruriens (L.) DC. var utilis) flours;International Journal of Food Science & Technology;1999-04

4. Alkali-modified soy protein with improved adhesive and hydrophobic properties;Journal of the American Oil Chemists' Society;1995-12

5. Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate;Journal of Food Science;1987-11

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