Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality

Journal of Cereal Science

Volumn 35, Issue 3, 2002, Pages 299-306

  Khatkar, B S ^a   Fido, R J ^b   Tatham, A S ^c   Schofield, J D ^b  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

^b UNIVERSITY OF READING   (United Kingdom)

^c UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Bread making quality; Gliadin; Gliadin subgroups; Rheological properties

Indexed keywords

TRITICUM AESTIVUM;

EID: 0036314613     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2001.0429     Document Type: Article

References (34)

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