Biotechnology of breadmaking: Unraveling and manipulating the multi-protein gluten complex

Bio/Technology

Volumn 13, Issue 11, 1995, Pages 1185-1190

  Shewry, Peter R ^a   Tatham, Arthur S ^a   Barro, Francisco ^b   Barcelo, Pilar ^b   Lazzeri, Paul ^b  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b ROTHAMSTED RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

GLUTEN; STARCH;

BIOTECHNOLOGY; BREAD; CELL TRANSFORMATION; COMPLEX FORMATION; DISULFIDE BOND; PROTEIN QUATERNARY STRUCTURE; REVIEW; ROUGH ENDOPLASMIC RETICULUM; WHEAT;

AMINO ACID SEQUENCE; BIOTECHNOLOGY; BREAD; ELASTICITY; GLUTEN; MOLECULAR SEQUENCE DATA; STRUCTURE-ACTIVITY RELATIONSHIP; SUPPORT, NON-U.S. GOV'T; VISCOSITY;

EID: 0028856740     PISSN: 0733222X     EISSN: None     Source Type: Journal    
DOI: 10.1038/nbt1195-1185     Document Type: Article

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