Protein composition-functionality relationships for a set of Argentinean wheats

Cereal Chemistry

Volumn 80, Issue 2, 2003, Pages 132-134

  Cuniberti, M B ^a   Roth, M R ^b   MacRitchie, F ^b  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT);

DEVELOPMENT TIME; ENERGY; FUNCTIONAL PROPERTIES; FUNCTIONAL PROTEINS; GRAIN PROTEIN CONTENTS; GROUP-BASED; MAXIMUM RESISTANCES; MIXOGRAPH; PROPERTY; PROTEIN COMPOSITION;

PROTEINS;

ALBUMIN; GLIADIN; GLOBULIN; VEGETABLE PROTEIN;

ARGENTINA; ARTICLE; DOUGH; EXTRACTION; FLOUR; FOOD COMPOSITION; NONHUMAN; PHYSICAL CHEMISTRY; POLYMERIZATION; PROTEIN ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 0037342303     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.2.132     Document Type: Article

References (9)

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