Ushbu ishga iqtibos qilgan ishlar

2 ta ish

Ish: 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

   MaqolaPolysaccharides Composition and ApplicationsChemistry of Natural Compounds20100 iqtibos

   ABIABI:AkademIndex/openalex/2010.article.000268

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

   N. V. Korablyova, T. D. Kasymova

   MaqolaWheat and Barley Genetics and PathologyApplied Biochemistry and Microbiology20110 iqtibos

   ABIABI:AkademIndex/openalex/2011.article.000148