Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters

Cereal Chemistry

Volumn 73, Issue 3, 1996, Pages 346-351

  Ciaffi, M ^b   Tozzi, L ^b   Lafiandra, D ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; REDUCING AGENTS; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; TENACITY;

ALVEOGRAPHIC INDEX; BREAD WHEAT; CENTRAL ITALY; DOUGH PROPERTIES; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEIN COMPOSITION; RHEOLOGICAL PARAMETER; SIZE EXCLUSION; SIZE GROUPS; WHEAT CULTIVARS;

PROTEINS;

TRITICUM AESTIVUM;

EID: 0030449716     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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