Distribution of Glutathione in Osborne Fractions as Affected by Additions of Ascorbic Acid, Reduced and Oxidised Glutathione

By Hahn B.   Grosch W.  

Journal of Cereal Science, Vol. 27, Iss. 2, 1998-03 ,pp. : 117-125

Academic Press

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The Rate-Independence of the Mixing of Wheat Flour Dough to Peak Dough Development

By Anderssen R.S.   Gras. P.W.   MacRitchie F.  

Journal of Cereal Science, Vol. 27, Iss. 2, 1998-03 ,pp. : 167-177

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Dielectric Relaxations of Frozen Wheat Doughs Containing Sucrose, NaCl, Ascorbic Acid and Their Mixtures

By Laaksonen T.J.   Roos Y.H.  

Journal of Cereal Science, Vol. 33, Iss. 3, 2001-05 ,pp. : 331-339

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Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

By Rooke L.   Békés F.   Fido R.   Barro F.   Gras P.   Tatham A.S.   Barcelo P.   Lazzeri P.   Shewry P.R.  

Journal of Cereal Science, Vol. 30, Iss. 2, 1999-09 ,pp. : 115-120

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Relationship Between Gliadin Alleles and Dough Strength in Italian Bread Wheat Cultivars

By Metakovsky E.V.   Annicchiarico P.   Boggini G.   Pogna N.E.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 229-236

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