Comparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties-Reference-Cited by-同舟云学术

Comparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties

Published:2021-09 Issue: Volume:186 Page:194-205
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Fan,Fu Yongxia,Liu Zhenyu,Shen Qun

Funder

Earmarked Fund for China Agriculture Research System

Agriculture Research System of China

China Agricultural University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference50 articles.

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3. Rice grain protein composition influences instrumental measures of rice cooking and eating quality;Balindong;J. Cereal Sci.,2018

4. Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile;Cordelino;LWT Food Sci. Technol.,2019

5. Characterization of pearl millet prolamins;Marcellino;Protein Peptide Lett.,2002

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