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Quantitative Evidence for Protein Denaturation as the Cause of Thermal Death

✍ Scribed by ROSENBERG, BARNETT; KEMENY, GABOR; SWITZER, ROBERT C.; HAMILTON, THOMAS C.

Book ID
109678733
Publisher
Nature Publishing Group
Year
1971
Tongue
English
Weight
316 KB
Volume
232
Category
Article
ISSN
0028-0836

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The β€˜turbidity’ test as a measurement of
The β€˜turbidity’ test as a measurement of thermal denaturation of proteins in wheat
✍ E. E. McDermott πŸ“‚ Article πŸ“… 1971 πŸ› John Wiley and Sons 🌐 English βš– 400 KB πŸ‘ 1 views

## Abstract The β€˜turbidity’ test, devised to detect heat damage sometimes resulting from the drying of newly harvested damp wheat, has been studied as a routine method for the measurement of heat denaturation in wheat proteins. The β€˜turbidity’ test method has been compared with the standard baking