Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality-Reference-Cited by-同舟云学术

Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality

Published:2022-09 Issue: Volume:107 Page:103539
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Rincón-Aguirre Alexandra,Figueroa-Cárdenas Juan de Dios,Ramírez-Wong Benjamín,Ibba Maria Itria,Martínez Cruz Eliel

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

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2. Infrared spectroscopy of proteins;Barth;Review. Biochim. et Biophys. Acta.,2007

3. The Magic of Crop Wild Relatives in Durum Wheat Breeding;Bassi,2019

4. Rheological properties of wheat flour dough and their relatiopnship with bread volume. II. Dynamic oscillation measurements;Bockstaele;Cereal Chem.,2008

5. Global Durum Wheat Use Trending Upward;Boyacioğlu,2017

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