Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.805765
Reference42 articles.
1. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality
2. A Comparative Study of the Inter-RelationshipsBetween Mixograph Parameters and Bread-Making Qualities of Wheat Flours and Glutens
3. Genetic Control of High Protein Content and Its Association with Bread-Making Quality in Wheat
4. Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality
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