5[6]Lens J P,Mulder W J, Kolster p. Modification of WheatGluten for Nonfood Applications [J]. Cereal Foods World,1999,(44):5-5. 被引量：1
6[13]Hoseney RC. Conponent Interaction During Heating and Storage of Baked Produces [J].In:Chemistry and physics of Baking, Special Publication No56, The Royal Society of Chemistry, Burlingtion House , London, Blanshard J.M V, Frazier PJ,ed,1986,216-216. 被引量：1
7[14]Autran J C,et al. Thermal Modification of Gluten as Related to End-use Properties[M].Wheat is Unique American Association of Cereal Chemists Paul,Minnessota,U.S.A.,1989. 被引量：1
8[16]Naotoshi Matsudomi. Polymerization of Deamidated Peptide Fragments Obtained with the Mild Acid Hydrolysis of Ovalbumin [J].Agric,Food Chem.,1985,(33):738-739. 被引量：1
9[17]Naotoshi Matsudomi.Comformational Changes and Functional Properties of Acid-Modified Soy Proteins[J].Agric.Biol Chem.,1985,49(5):1251-1251. 被引量：1
