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Proteins of wheat brain. III. The nutritive properties of the proteins of wheat bran

✍ Scribed by J.C. Murphy; D.B. Jones


Publisher
Elsevier Science
Year
1926
Tongue
English
Weight
94 KB
Volume
202
Category
Article
ISSN
0016-0032

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The interactions between starch and wheat proteins were studied in oscillatory rheological measurements. The starch varieties examined were maize, barley, wheat, triticale, rye and potato. The storage modulus, G', and the phase angle, 6, were found to be most sensitive to the composition of the star