Effect of Glucose Oxidase and Mixing Time on Soluble and Insoluble Wheat Flour Protein Fractions: Changes on SH Groups and $H_2O_2$ Consumption
Pescador-Piedra, Juan C, Farrera-Rebollo, Reynold R, Calderon-Dominguez, Georgina
Published in Food science and biotechnology (2010)
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Published in Food science and biotechnology (2010)
Journal Article
Effect of Glucose Oxidase and Mixing Time on Soluble and Insoluble Wheat Flour Protein Fractions: Changes on SH Groups and H₂O₂ Consumption
Pescador-Piedra, Juan C, Escuela Nacional de Ciencias Biologicas, Departamento de Ingenieria Bioquimica. IPN. Carpio y Plan de Ayala s/n, Casco de Sto. Tomas, Mexico, Farrera-Rebollo, Reynold R, Escuela Nacional de Ciencias Biologicas, Departamento de Ingenieria Bioquimica. IPN. Carpio y Plan de Ayala s/n, Casco de Sto. Tomas, Mexico, Calderon-Dominguez, Georgina, Escuela Nacional de Ciencias Biologicas, Departamento de Ingenieria Bioquimica. IPN. Carpio y Plan de Ayala s/n, Casco de Sto. Tomas, Mexico
Published in Food science and biotechnology (01.12.2010)
Published in Food science and biotechnology (01.12.2010)
Get full text
Journal Article