Characterisation of the glutenin fraction from einkorn wheat (Triticum Monococcum SSP. Monococcum) flours with different breadmaking quality

Italian Journal of Food Science

Volumn 12, Issue 1, 2000, Pages 91-102

  Curion, A ^a   Pogna, N E ^b   Pasini, G ^c   Spettoli, P ^c   Voltarel, M ^c   Peruffo, A Dal Belin ^a  

^a UNIVERSITY OF VERONA   (Italy)

^b Ist Sperim per la Cerealicoltura   (Italy)

^c UNIVERSITY OF PADOVA   (Italy)

Author keywords

Breadmaking quality; Einkorn wheat; Glutenin

Indexed keywords

TRITICUM AESTIVUM; TRITICUM MONOCOCCUM;

EID: 0034403788     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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