Wheat gluten: High molecular weight glutenin subunits-structure, genetics, and relation to dough elasticity
- Author
- FAQIR MUHAMMAD ANJUM1 ; MOAZZAM RAFIQ KHAN1 ; DIN, Ahmad1 ; SAEED, Muhammad1 ; PASHA, Imran1 ; MUHAMMAD UMAIR ARSHAD1
[1] Institute of Food Science & Technology, Univ. of Agriculture, Faisalabad, Pakistan - Source
Journal of food science. 2007, Vol 72, Num 3 ; R56-R63 ; ref : 1 p.3/4
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- HMW-GS gluten increased dougn strengtn or more drastic changes In gluten structure and properties. dough elasticity wheat quality
- Keyword (fr)
- Blé Elasticité Gluten Gluténine Masse moléculaire Propriété Pâte cuisson Qualité Sousunité Structure Céréale Protéine végétale
- Keyword (en)
- Wheat Elasticity Gluten Glutenin Molecular mass Properties Dough Quality Subunit Structure Cereal Plant protein
- Keyword (es)
- Trigo Elasticidad Gluten Glutenina Masa molecular Propiedad Masa de panaderia Calidad Subunitad Estructura Cereal Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18695200
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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