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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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