Comparative Studies of HighMrSubunits of Rye and Wheat. I. Isolation and Biochemical Characterisation and Effects on Gluten Extensibility-Reference-Cited by-同舟云学术

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Comparative Studies of HighMrSubunits of Rye and Wheat. I. Isolation and Biochemical Characterisation and Effects on Gluten Extensibility

Published:1996-05 Issue:3 Volume:23 Page:227-234
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Kipp B.,Belitz H.-D.,Seilmeier W.,Wieser H.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of the Physicochemical Quality Characteristics of Korean Triticale by Cultivars and Grain-Processing Types;Journal of the Korean Society of Food Science and Nutrition;2022-11-30

2. Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties;Foods;2021-11-13

3. A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics;International Journal of Molecular Sciences;2020-11-10

4. Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour;Food and Bioprocess Technology;2019-12-09

5. Variation of High-Molecular-Weight Secalin Subunit Composition in Rye (Secale cereale L.) Inbred Lines;Journal of Agricultural and Food Chemistry;2014-10-20

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