Authors:
BUSHUK W
HAY RL
LARSEN NG
SARA RG
SIMMONS LD
SUTTON KH
Citation: W. Bushuk et al., EFFECT OF MECHANICAL DOUGH DEVELOPMENT ON THE EXTRACTABILITY OF WHEATSTORAGE PROTEINS FROM BREAD DOUGH, Cereal chemistry, 74(4), 1997, pp. 389-395
Citation: D. Every et al., ASCORBATE OXIDASE LEVELS IN WHEAT AND THEIR RELATIONSHIP TO BAKING QUALITY, Journal of cereal science, 23(2), 1996, pp. 145-151
Citation: D. Every et al., CONTINUOUS SPECTROPHOTOMETRIC ASSAY AND PROPERTIES OF ASCORBIC-ACID OXIDIZING FACTORS IN WHEAT, Journal of cereal science, 21(3), 1995, pp. 231-239