Effect of glutenin subfractions on bread-making quality of wheat

International Journal of Food Science and Technology

Volumn 36, Issue 5, 2001, Pages 573-584

  Jood, Sudesh ^a,b   Schofield, J David ^a   Tsiami, Amalia A ^a   Bollecker, Sophie ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Bread making quality; Composition; Glutenin subfractions; Mixing time; Polypeptide; SDS PAGE; Wheat cultivars

Indexed keywords

TRITICUM AESTIVUM;

EID: 0035534929     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00487.x     Document Type: Article

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