Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality

Critical Reviews in Food Science and Nutrition

Volumn 42, Issue 3, 2002, Pages 179-208

  Veraverbeke, Wim S ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Breadmaking; Glutenin; Protein; Wheat

Indexed keywords

BREAD; FLOUR; GLIADIN; GLUTEN; GLYCOSYLATION; MOLECULAR WEIGHT; PARTICLE SIZE; PLANT PROTEINS; POLYMERS; RHEOLOGY; STRUCTURE-ACTIVITY RELATIONSHIP; SUPPORT, NON-U.S. GOV'T; TRITICUM; VISCOSITY;

DRUG DERIVATIVE; GLIADIN; GLUTEN; GLUTENIN; POLYMER; VEGETABLE PROTEIN;

BREAD; CHEMISTRY; FLOUR; FLOW KINETICS; GENETICS; GLYCOSYLATION; MOLECULAR WEIGHT; PARTICLE SIZE; REVIEW; STRUCTURE ACTIVITY RELATION; VISCOSITY; WHEAT;

EID: 0035985093     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690290825510     Document Type: Article

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