Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough-Reference-Cited by-同舟云学术

Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough

Published:2008-03 Issue:2 Volume:85 Page:123-131
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ohm J.-B.¹²,Ross A. S.³,Peterson C. J.³,Ong Y.-L.³

Affiliation:

1. USDA-ARS-RRVARC Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58105.

2. Corresponding author. Phone: 701-239-1414. Fax: 701-239-1377. E-mail address: Jae.Ohm@ars.usda.gov

3. Dept. of Crop and Soil Science, Room 107 Crop Science Building, Oregon State University, Corvallis, OR 97331-3002.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference42 articles.

1. Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles

2. Dependence of Extensograph Parameters on Wheat Protein Composition Measured by SE-HPLC

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