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- Lagrain, Bert [remove] 9
- 664 3
- Chemistry -- Periodicals 3
- 540 2
- Cooking quality -- Pasta drying -- Gliadin–glutenin cross-linking -- N-Ethylmaleimide -- Protein network -- Protein polymerization -- Redox agents 2
- Food -- Analysis -- Periodicals 2
- Food -- Composition -- Periodicals 2
- Polymerization -- Periodicals 2
- Polymers -- Periodicals 2
- dm dry matter -- DTT dithiothreitol -- GS glutenin subunit -- GSH glutathione -- HMW high molecular weight -- HT high temperature -- KBrO3 potassium bromate -- KIO3 potassium iodate -- LMW low molecular weight -- MW molecular weight -- NEMI N-ethylmaleimide -- RH relative humidity -- RP-HPLC reversed phase high performance liquid chromatography -- SDS sodium dodecyl sulfate -- SDSEP SDS extractable protein -- SE-HPLC size exclusion high performance liquid chromatography -- SH thiol -- SS disulfide -- TFA trifluoroacetic acid -- WA water absorption 2
- 547.7 1