Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. I. Quantitative effects of total amounts on breadmaking quality characteristics

Cereal Chemistry

Volumn 74, Issue 6, 1997, Pages 781-785

  Huang, Dong Yin ^a   Khan, Khalil ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; MIXING; MOLECULAR WEIGHT; SOLUBILITY;

BREADMAKING QUALITY; DOUGH MIXING; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; PERFORMANCE; QUANTITATIVE DETERMINATIONS; QUANTITATIVE EFFECTS; SALT-SOLUBLE PROTEINS; SDS-PAGE; SOLUBLE PROTEINS; SPRING WHEAT;

PROTEINS;

TRITICUM AESTIVUM;

EID: 0010331205     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.6.781     Document Type: Article

References (23)

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