Author:
Gupta R.B.,Popineau Y.,Lefebvre J.,Cornec M.,Lawrence G.J.,MacRitchie F.
Subject
Biochemistry,Food Science
Reference28 articles.
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2. Relationships between protein composition and functional properties of wheat flours;Gupta;Cereal Chemistry,1992
3. Biochemical basis of flour properties in bread wheats. I. Effects of variation in quantity and size distribution of polymeric protein;Gupta;Journal of Cereal Science,1993
4. Functionality of glutenin, gliadin and secalin fractions as measured by extensograph and mixograph;Gupta,1993
5. Polymeric glutenin of wheat lines with varying number of high molecular weight glutenin subunits;Gao;Cereal Chemistry,1993