Effect of nitrogen fertilization on quantity of flour protein components, dough properties, and breadmaking quality of wheat

Cereal Chemistry

Volumn 74, Issue 6, 1997, Pages 800-805

  Pechanek, U ^a   Karger, A ^a   Groger S ^b   Charvat, B ^b   Schoggl G ^c   Lelley, T ^b  

^a Res Institute of the Food Industry   (Austria)

^b Institute for Agrobiotechnology Tulln   (Austria)

^c Experimental Milling Institute   (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; MOLECULAR WEIGHT; PROTEINS;

BREADMAKING QUALITY; GLUTEN PROTEIN; GLUTENIN; HIGH MOLECULAR WEIGHT; HIGH-MOLECULAR-WEIGHT GLUTENIN; LOW MOLECULAR WEIGHT; NITROGEN FERTILIZATION; PROTEIN COMPONENTS; PROTEIN CONTENTS; TOTAL PROTEIN CONTENTS;

NITROGEN;

TRITICUM AESTIVUM;

EID: 0030859718     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.6.800     Document Type: Article

References (20)

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