✦ LIBER ✦

The influence of gamma irradiation on the immunoreactivity of gliadin and wheat flour

✍ Scribed by Joanna Leszczynska; Agata Lacka; Janusz Szemraj; Jolanta Lukamowicz; Henryk Zegota

Publisher: Springer
Year: 2003
Tongue: English
Weight: 144 KB
Volume: 217
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-003-0714-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of microwave treatment on the

The effect of microwave treatment on the immunoreactivity of gliadin and wheat flour

✍ Joanna Leszczynska; Agata Łącka; Janusz Szemraj; Jolanta Lukamowicz; Henryk Zego 📂 Article 📅 2003 🏛 Springer 🌐 English ⚖ 204 KB

Effect of gamma-irradiation on the natur

Effect of gamma-irradiation on the natural occurrence ofFusarium mycotoxins in wheat, flour and bread

✍ Aziz, N. H. ;Attia, E.-S. A. ;Farag, S. A. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 387 KB 👁 1 views

Wheat flour proteins: The selectivity of

Wheat flour proteins: The selectivity of solvents and the stability of gliadin and glutenin fractions of stored flours

✍ George Shearer; Alan L. Patey; David J. McWeeny 📂 Article 📅 1975 🏛 John Wiley and Sons 🌐 English ⚖ 473 KB

DSC studies of γ -irradiation influence

DSC studies of γ -irradiation influence on amylose-lipid complex transition in wheat flour

✍ Krystyna Cieśla; Ann-Charlotte Eliasson 📂 Article 📅 2005 🏛 Springer Netherlands 🌐 English ⚖ 228 KB

Influence of additives on the rheologica

Influence of additives on the rheological characteristics and baking quality of wheat flours

✍ R. Ravi; R. Sai Manohar; P. Haridas Rao 📂 Article 📅 2000 🏛 Springer 🌐 English ⚖ 218 KB

The influence of soya flour on bread dou

The influence of soya flour on bread doughs. II—The inhibition of the proteolytic enzymes of malt and wheat flours

✍ E. Mitchell Learmonth 📂 Article 📅 1952 🏛 John Wiley and Sons 🌐 English ⚖ 436 KB 👁 1 views

## Abstract Aqueous extracts of soya beans are shown to inhibit the proteolytic enzymes of malt on a gelatin substrate and those of wheat flour, and papain, on a gluten substrate. The effect of the inhibitor is compared with that of potassium bromate.