Gluten viscoelasticity: Rapid method for classification of soft-like wheat genotypes-Reference-Cited by-同舟云学术

Gluten viscoelasticity: Rapid method for classification of soft-like wheat genotypes

Published:2019-01-24 Issue:2 Volume:96 Page:167-181
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Montagner Souza Thiago¹^ORCID,de Miranda Martha Zavariz²,Mateus Prando Andre³,Tilley Michael⁴,Payton Mark E.⁵,Rayas-Duarte Patricia⁶^ORCID

Affiliation:

1. Robert M. Kerr Food & Agricultural Products Center; Oklahoma State University; Stillwater Oklahoma

2. EMBRAPA-Trigo; Passo Fundo Brazil

3. EMBRAPA-Soja; Londrina Brazil

4. USDA-ARS, CGAHR; Manhattan Kansas

5. Department of Statistics; Oklahoma State University; Stillwater Oklahoma

6. Robert M. Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology; Oklahoma State University; Stillwater Oklahoma

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10128/fullpdf

Reference42 articles.

1. Marker assisted-selection of major traits in Egyptian bread wheat bread wheat (Triticum aestivum L.) and one wild wheat (Aegilops ventricosa Tausch);Abdelsalam;Plant Cell Biotechnology and Molecular Biology,2014

2. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;LWT-Food Science and Technology,2013

3. Effect of damaged starch on the rheological properties of wheat starch suspensions;Barrera;Journal of Food Engineering,2013

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