Baking quality of wheat flour affected by cereal aphids-Reference-Cited by-同舟云学术

Baking quality of wheat flour affected by cereal aphids

Published:2006-06 Issue:2-3 Volume:34 Page:1161-1168
ISSN:0133-3720
Container-title:Cereal Research Communications
language:en
Short-container-title:Cereal Research Communications

Author:

Basky Zs.,Fónagy A.,Kiss B.

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,Physiology

Link

https://akademiai.com/doi/pdf/10.1556/crc.34.2006.2-3.256

Reference28 articles.

1. Glutenin and gliadin contents of flour derived from wheat infested with different aphid species;Basky Zs.;Pest Manag. Sci.,2003

2. Use of Size-Exclusion High-Performance Liquid Chromatography in the study of wheat flour proteins: An improved chromatographic procedure;Batey I.L.;Cereal Chem.,1991

3. Glutenin in developing wheat grain;Bushuk W.;Cereal Chem.,1971

4. Effect of infestation by aphids on the water status of barley and insect development;Carberera H. M.;Phytochemistry,1995

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4. The effect of aphid infection and cultivar on the protein content governing baking quality of wheat flour;Journal of the Science of Food and Agriculture;2007