Quantification of monomeric and polymeric wheat proteins and the relationship of protein fractions to wheat quality
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference44 articles.
1. Physicochemical Properties of Wheat Proteins in Relation to Functionality
2. Functional Properties of Wheat Glutenin
3. Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End-Use Quality
4. Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low Mr or high Mr glutenin subunits
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