Role in dough rheology of high molecular weight glutenin subunits of soft white winter and club wheats

Cereal Chemistry

Volumn 73, Issue 3, 1996, Pages 338-345

  Czuchajowska, Zuzanna ^a   Lin, P O Ying ^a   Smolinski, Slawomir ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CULTIVATION; ELASTICITY; MOLECULAR WEIGHT; QUALITY CONTROL;

DOUGH RHEOLOGY; GROWING CONDITIONS; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; MIXING TIME; MIXOGRAPH; NORTHWEST REGIONS; PACIFIC NORTHWEST; PROTEIN CONTENTS; WHEAT CULTIVARS;

PROTEINS;

TRITICUM AESTIVUM;

EID: 0030449008     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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