Relationships of quantity of glutenin subunits of selected U.S. soft wheat flours to rheological and baking properties

Cereal Chemistry

Volumn 73, Issue 3, 1996, Pages 358-363

  Hou, G ^a   Yamamoto, H ^b   Ng, P K W ^c  

^a Wheat Marketing Center Inc ^*  (United States)

^b Pip Tokyo Co   (Japan)

^c MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROPHORESIS; MOLECULAR WEIGHT; PATENTS AND INVENTIONS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; WATER ABSORPTION;

GLUTENIN; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; L-VALUES; LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; PER UNIT; PROPERTY; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SPONGE CAKES; WHEAT FLOURS; WINTER WHEAT;

PROTEINS;

TRITICUM AESTIVUM;

EID: 0030446373     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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