Concepedia

Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta

Cristina Alamprese, Stefania Iametti, Margherita Rossi, Daniele Bergonzi

European Food Research and Technology · 2005 · 61 citations · 13 references

DOI

Concepts

References

13

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

, , +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

, , +7

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

J.D. Schofield, Robin C. Bottomley, Michael F. Timms et al. · Journal of Cereal Science · 1983 · 373 citations

, , +9

Composition and functionality of wheat-flour components

Y. Pomeranz · 1971 · 156 citations

, , +12