Effects of high molecular weight subunits of glutenin on the rheological properties of wheat gluten

Cereal Chemistry

Volumn 73, Issue 3, 1996, Pages 410-413

  Schropp, Peter ^b   Wieser, Herbert ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

BROMINE COMPOUNDS; CHLORINE COMPOUNDS; MOLECULAR WEIGHT; PROTEINS;

CHEMICAL STATE; GLUTENIN; HIGH MOLECULAR WEIGHT; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; MAXIMUM LEVELS; MAXIMUM RESISTANCES; MONOMERIC PROTEINS; RE-OXIDATION; RHEOLOGICAL PROPERTY; WHEAT GLUTEN;

POTASSIUM COMPOUNDS;

PARNASSIUS APOLLO; TRITICUM AESTIVUM;

EID: 0030465784     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

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