Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality - Concepedia

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Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality

36

Citations

22

References

2013

Year

Jelena Tomić, Milica Pojić, Aleksandra Torbica, Slađana Rakita, Dragan Živančev, Elizabet Janić Hajnal, Tamara Dapčević Hadnađev, Miroslav Hadnađev

Journal of Cereal Science

Food ChemistrySustainable AgricultureAgricultural EconomicsFlour MaturationTechnological QualityFree Sulphydryl GroupsGrain QualityFood QualityGrain StorageHealth Sciences

References

	Year	Citations

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