Recent perspectives on the genetics, biochemistry and functionality of wheat proteins-Reference-Cited by-同舟云学术

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Recent perspectives on the genetics, biochemistry and functionality of wheat proteins

Published:1993-11 Issue:11 Volume:4 Page:358-364
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Autran Jean-Claude

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference29 articles.

1. Proceedings of the 9th International Cereal and Bread Congress;Bushuk,1992

2. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties

3. Proceedings of the Technical Sessions of the 9th International Cereal and Bread Congress;Pritchard,1992

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bread and Other Baked Products;Ullmann's Encyclopedia of Industrial Chemistry;2022-01-28

2. Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review;Comprehensive Reviews in Food Science and Food Safety;2017-03-02

3. Bread and Other Baked Products;Ullmann's Encyclopedia of Industrial Chemistry;2007-07-15

4. Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene;Biotechnology and Bioengineering;2004-07-23

5. Effect of Chemical Modification, pH Change, and Freezing on the Rheological, Solubility, and Electrophoretic Pattern of Wheat Flour Proteins;Journal of Food Science;2002-09

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