Assessment of the potential bread baking quality of New Zealand wheats by RP-HPLC of glutenins
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference21 articles.
1. in 'Recent Advances in the Biochemistry of Cereals';Wall,1979
2. Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium
3. Reversed-phase high-performance liquid chromatography of reduced glutenin, a disulfide-bonded protein of wheat endosperm
4. Chromosomal control of glutenin subunits in aneuploid lines of wheat: analysis by reversed-phase high-performance liquid chromatography
5. Reversed-phase high-performance liquid chromatography of durum wheat gliadins: Relationships to durum wheat quality
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1. Effect of the Molecular Weight Distribution of Glutenin Protein from an Extra-Strong Wheat Flour on Rheological and Breadmaking Properties Through Reconstitution Studies;Cereal Chemistry Journal;2009-11
2. Wheat breeding for end-product use (Reprinted from Wheat: Prospects for global improvement, 1998);Euphytica;1998
3. Wheat Cultivar Susceptibility to Grain Damage by the New Zealand Wheat Bug,Nysius huttoni, and Cultivar Susceptibility to the Effects of Bug Proteinase on Baking Quality;Journal of Cereal Science;1998-01
4. Effect of Mechanical Dough Development on the Extractability of Wheat Storage Proteins from Bread Dough;Cereal Chemistry Journal;1997-07
5. Food Grains;Handbook of Indices of Food Quality and Authenticity;1997
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