Relationships of quantity of gliadin subgroups of selected U.S. soft wheat flours to rheological and baking properties

Cereal Chemistry

Volumn 73, Issue 3, 1996, Pages 352-357

  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

PATENTS AND INVENTIONS;

DENSITOMETRY; END-USE QUALITIES; FARINOGRAPHS; MIXOGRAPH; PERFORMANCE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROPERTY; QUANTITATIVE STANDARDS; SPONGE CAKES; WHEAT FLOURS;

ELECTROPHORESIS;

TRITICUM AESTIVUM;

EID: 0030451182     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

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