Molecular and physico-chemical basis of breadmaking : Properties of wheat gluten proteins : A critical appraisal
- Author
- BHUPENDAR SINGH KHATKAR1 ; SCHOFIELD, J. D1
[1] The University of Reading, Department of Food Science and Technology, Whiteknights, PO Box 226, Reading RG6 6AP, United Kingdom - Source
Journal of food science and technology (Mysore). 1997, Vol 34, Num 2, pp 85-102 ; ref : 3 p.1/4
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aptitude technologique Article synthèse Blé Etude critique Gliadine Gluten Gluténine Panification Propriété physicochimique Propriété technologique Relation structure propriété Céréale Protéine réserve Protéine végétale Technologie alimentaire
- Keyword (en)
- Processing quality Review Wheat Critical study Gliadin Gluten Glutenin Bread making Physicochemical properties Technological properties Property structure relationship Cereal Storage protein Plant protein Food technology
- Keyword (es)
- Aptitud tecnológica Artículo síntesis Trigo Estudio crítico Gliadina Gluten Glutenina Panificación Propiedad fisicoquímica Propiedad tecnológica Relación estructura propiedad Cereal Proteína reserva Proteína vegetal Tecnología alimentaria
- 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2682672
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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