Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars-Reference-Cited by-同舟云学术

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Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

Published:2018-08 Issue:8 Volume:17 Page:1706-1719
ISSN:2095-3119
Container-title:Journal of Integrative Agriculture
language:en
Short-container-title:Journal of Integrative Agriculture

Author:

Cho Seong-Woo,Kang Chon-Sik,Ko Hyeon Seok,Baik Byung-Kee,Cho Kwang-Min,Park Chul Soo

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Animals,Ecology,Biochemistry,Food Science

Reference55 articles.

1. Factors affecting cookie flour quality;Abboud;Cereal Chemistry,1985

2. The relationship of gliadin and glutenin subunits to bread making characteristics in winter wheat;Al-Khawani,1989

3. Approved Methods of Analysis;AACCI (American Association of Cereal Chemists International),2010

4. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles;Baik;Cereal Chemistry,1994

5. Wheat varietal identification and genetic analysis by reversed-phase high-performance liquid chromatography;Bietz;Cereal Chemistry,1984

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