The influence of oxidizing agents on water extracts of rye flour - Buksa, Krzysztof; Nowotna, Anna; Ziobro, Rafał; Gambuś, Halina; Kowalski, Stanisław (Food hydrocolloids, 2012)
Keywords: Ascorbic acid; Biological and medical sciences; Cross-linking; Crosslinking; enzyme activity; Flour; Flour water extract; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; gels; General aspects; gluten; hydrogen peroxide; oxidants; Oxidation; pentosans; Peroxidase; Polymers; Proteins; Rye; Rye flour; Viscosity; Flour water extract; Oxidation; Cross-linking; Rye flour; Water; Extract; Flour