Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough-Reference-Cited by-同舟云学术

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Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough

Published:1999-05 Issue:3 Volume:76 Page:389-394
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Uthayakumaran S.¹²,Gras P. W.¹³⁴,Stoddard F. L.¹²,Bekes F.¹³

Affiliation:

1. Quality Wheat CRC Limited, Locked Bag No 1345, P.O. North Ryde, NSW 1670 Australia.

2. CSIRO Plant Industry, GQRL, P.O. Box 7, North Ryde, NSW 1670 Australia.

3. Plant Breeding Institute, Woolley Bldg A0, The University of Sydney, NSW 2006 Australia.

4. Corresponding author. E-mail: p.gras@pi.csiro.au

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference25 articles.

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