Science: v.1-v.219Moses King, 1970 |
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Стр. 945
... protein content ; the rela- tion between loaf volume and protein content was essentially linear between S and 18 percent protein , the range encountered . The regression of loaf volume on protein content differed with wheat varieties ...
... protein content ; the rela- tion between loaf volume and protein content was essentially linear between S and 18 percent protein , the range encountered . The regression of loaf volume on protein content differed with wheat varieties ...
Стр. 948
... protein- lipid complex is formed during dough mixing or gluten preparation ( 40 ) . Studies based on differences in solu- bility of gluten proteins have shown that polar wheat flour lipids ( principally glycolipids ) are bound to the ...
... protein- lipid complex is formed during dough mixing or gluten preparation ( 40 ) . Studies based on differences in solu- bility of gluten proteins have shown that polar wheat flour lipids ( principally glycolipids ) are bound to the ...
Стр. 949
... protein was concentrated in discrete bodies supported by a lipopro- tein network . Isolated protein bodies were similar to gliadin ( according to starch - gel electrophoresis and amino acid assay ) . Proteins outside the protein bodies ...
... protein was concentrated in discrete bodies supported by a lipopro- tein network . Isolated protein bodies were similar to gliadin ( according to starch - gel electrophoresis and amino acid assay ) . Proteins outside the protein bodies ...
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