Cereal Chem 1970 | Note on the Effect of pH and Oxygen on the Mixing Properties and Protein Solubility of Flour Doughs.

AACCnet Cereal Chemistry Cereal Chemistry Back Issues	AACCnet > PUBLICATIONS > Cereal Chemistry > Cereal Chemistry Back Issues > 1970 Cereal Chem 47:650 - 654. \| VIEW ARTICLE Note on the Effect of pH and Oxygen on the Mixing Properties and Protein Solubility of Flour Doughs. D. E. Smith and J. D. Mullen. Copyright 1970 by the American Association of Cereal Chemists, Inc.