Analysis of Protein Properties and Gluten Protein Composition Evaluation of Wheat Genetic Resources
Author:
Affiliation:
1. Wheat Research Team, National Institute of Crop Science, RDA, Wanju, 55365, Republic of Korea
2. Department of Central Area Crop Science, National Institute of Crop Science, RDA, Suwon, 16613, Republic of Korea
Funder
Rural Development Administration
Publisher
Korean Society of Breeding Science
Subject
Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science
Link
http://pdf.medrang.co.kr/KJBS2/2022/054/KJBS054-04-245.pdf
Reference73 articles.
1. Determination of Forage Quality by near Infrared Reflectance Spectroscopy: Efficacy of Broad-Based Calibration Equations
2. Addo K, Pomeranz Y, Huang ML, Rubenthaler GL, Jeffers HC. 1991. Steamed bread. II. Role of protein content and strength. Cereal Chem 68: 39-42.
3. Wheat Gluten: High Molecular Weight Glutenin Subunits?Structure, Genetics, and Relation to Dough Elasticity
4. Axford DWE, McDermott EE, Redman DG. 1978. Small scale tests of bread making quality. Milling Feed Fert 13: 18-20.
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