AGRIS - International System for Agricultural Science and Technology

Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour

2016

Žilić, Slađana | Janković, Marijana | Barać, Miroljub | Pešić, Mirjana | Konić-Ristić, Aleksandra | Hadži-Tašković Šukalović, Vesna


Bibliographic information
Food & function
Volume 7 Issue 10 ISSN 2042-650X
Publisher
The Royal Society of Chemistry
Pagination
4323-4331
Other Subjects
Pasting properties; Antioxidant activity; Breadmaking quality; Moieties; Disulfide bonds; Sulfhydryl groups; Protein composition
Language
English

2019-07-15
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