Protein Allelic Composition, Dough Rheology, and Baking Characteristics of Flour Mill Streams from Wheat Cultivars with Known and Varied Baking Qualities-Reference-Cited by-同舟云学术

Protein Allelic Composition, Dough Rheology, and Baking Characteristics of Flour Mill Streams from Wheat Cultivars with Known and Varied Baking Qualities

Published:2002-09 Issue:5 Volume:79 Page:720-725
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Menkovska M.¹²,Knezevic D.³,Ivanoski M.⁴

Affiliation:

1. Sts. Cyril and Methodius University, Skopje, Institute of Animal Science, Dept. of Food Technology, 1000 Skopje, Republic of Macedonia.

2. Corresponding author. E-mail: mirjanam@unet.com.mk. Phone/fax: 389 (02) 362 358.

3. Research Institute in Agriculture, Center for Small Grains, 34 000 Kragujevac, FR Yugoslavia.

4. Sts. Cyril and Methodius University, Skopje, Institute for Crop and Vegetable, 1000 Skopje, Republic of Macedonia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference39 articles.

1. Diversity of grain protein and bread wheat quality

2. Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality

3. WHEAT CULTIVAR IDENTIFICATION BY GLIADIN ELECTROPHOREGRAMS. I. APPARATUS, METHOD AND NOMENCLATURE

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