Relationship between cooking quality of fresh pasta made from durum wheat and protein content and molecular weight distribution parameters-Reference-Cited by-同舟云学术

Relationship between cooking quality of fresh pasta made from durum wheat and protein content and molecular weight distribution parameters

Published:2021-04-06 Issue:4 Volume:98 Page:891-902
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Moayedi Sara¹^ORCID,Ohm Jae‐Bom²,Manthey Frank A.¹^ORCID

Affiliation:

1. Cereal Science Graduate Program Department of Plant Sciences North Dakota State University Fargo ND USA

2. USDA‐ARS Edward T. Schafer Agricultural Research Center Cereal Crops Research Unit Hard Spring and Durum Wheat Quality Lab. Fargo ND USA

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10431

Reference45 articles.

1. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications

2. Nutritional and functional properties of durum wheat bran protein concentrate

3. Use of high performance liquid chromatography in the study of wheat flour proteins: An improved chromatographic procedure;Batey I. L.;Cereal Chemistry,1991

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