Effects of wheat gluten hydrolysate andits ultrafiltration fractions ondoughproperties and bread quality
Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour a...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000691642/Description |
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| Matična publikacija: |
Food technology and biotechnology 45 (2007), 4 ; str. 410-414 |
| Glavni autor: | Wang, Jinshui (-) |
| Ostali autori: | Zhao, Mouming (-), Jiang, Yueming |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Digitalni arhiv mrežnih publikacija |