CHARACTERISING THE CHANGE RULE OF FRESHNESS AND INORGANIC ANIONS IN RECONSTITUTED TOBACCO PULP WITH OSCILLATION TIME

Characterising the change rule of freshness and inorganic anions in reconstituted tobacco pulp with oscillation time

DMAE Abstract In order to study the change rule of freshness and acid ions in reconstituted tobacco slurry, the content changes of 17 organic acids and 5 inorganic anions in reconstituted tobacco slurry with different residence times under confined condition were determined by on-line solid-phase extraction ion chromatography in this study.The resu

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Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of Squeegees gluten proteins and grain hardness.The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough.One group of gluten proteins, high molecular weight glutenin subunits (HMW-

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