Wheat glutenin subunits and dough elasticity: Findings of the EUROWHEAT project

Trends in Food Science and Technology

Volumn 11, Issue 12, 2000, Pages 433-441

  Shewry, Peter R ^a   Popineau, Yves ^b   Lafiandra, Domenico ^c   Belton, Peter ^d  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b CEMAGREF   (France)

^c Dipto di Agrobiologia e Agrochimica   (Italy)

^d NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; GLUTENIN; NEAR ISOGENIC LINE; PROTEIN INTERACTION; PROTEIN STRUCTURE; PROTEIN SUBUNIT; TRANSGENICS; WHEAT;

FOOD ADDITIVES; MOLECULAR STRUCTURE;

DOUGH ELASTICITY;

FOOD PROCESSING;

TRITICUM AESTIVUM;

EID: 0034882755     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(01)00035-8     Document Type: Article

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