✦ LIBER ✦

Effect of surfactants on the α-amylase activity of wheat flour

✍ Scribed by E. E. McDermott; G. A. H. Elton

Publisher: John Wiley and Sons
Year: 1971
Tongue: English
Weight: 530 KB
Volume: 22
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740220308

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Inactivation of α-Amylase in wheat and f

Inactivation of α-Amylase in wheat and flour with acid

✍ P. Fuller; J. B. Hutchinson; E. E. McDermott; B. A. Stewart 📂 Article 📅 1970 🏛 John Wiley and Sons 🌐 English ⚖ 552 KB

Gibberellic acid effects on germination

Gibberellic acid effects on germination and α-amylase activity of winter wheats

✍ A. J. McCrate; M. T. Nielsen; G. M. Paulsen; E. G. Heyne 📂 Article 📅 1981 🏛 Springer 🌐 English ⚖ 389 KB

Effects of glyceryl monostearate and α-a

Effects of glyceryl monostearate and α-amylase supplements on rheological and breadmaking properties of medium protein wheat flour

✍ Usha Bajwa 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 510 KB

Inhibition of α-amylase purified fromOct

Inhibition of α-amylase purified fromOctopus vulgarisLam. by albumin inhibitors from wheat flour

✍ M. A. Belisario; V. Buonocore; M. Cantarella; V. Scardi; V. Silano 📂 Article 📅 1981 🏛 Springer US 🌐 English ⚖ 575 KB

Effect of Malonaldehyde on the Rheologic

Effect of Malonaldehyde on the Rheological Properties of Wheat Flour

✍ Arya, S. S. ;Parihar, D. B. 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 294 KB 👁 1 views

## Abstract The addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and hi

Effects of microwave radiation on wheat

Effects of microwave radiation on wheat and flour : The viscosity of the flour pastes

✍ G. H. Edwards 📂 Article 📅 1964 🏛 John Wiley and Sons 🌐 English ⚖ 547 KB