Работы, цитирующие эту работу

Работ: 2

Работа: Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats

1. Rheological properties of Uzbekistan wheat gluten as a function of disulfide and h-bond contents during conditioning

   N. V. Korableva, T. D. Kasymova

   СтатьяPolysaccharides Composition and ApplicationsChemistry of Natural Compounds2010Цитирований: 0

   ABIABI:AkademIndex/openalex/2010.article.000268

2. Influence of a hydrothermal treatment on protein fractions of wheat

   N. V. Korablyova, T. D. Kasymova

   СтатьяWheat and Barley Genetics and PathologyApplied Biochemistry and Microbiology2011Цитирований: 0

   ABIABI:AkademIndex/openalex/2011.article.000148