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 Pagination 4323 - 4331 ISSN 2042-650X
Publisher
The Royal Society of Chemistry
Other Subjects
Pasting properties; Disulfide bonds; Linoleate 13s-lipoxygenase; Antioxidant activity; Protein composition; Breadmaking quality; Moieties; Sulfhydryl groups
Language
English
Note
2019-12-06
Type
Text; Journal Article

2024-02-27
MODS
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