Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume

Nahrung - Food

Volumn 47, Issue 2, 2003, Pages 145-148

  Unbehend, Ljiljana ^a,b   Unbehend, G ^b   Lindhauer, M G ^b  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b Fed Ctr Cereal Potato Lipid Res   (Germany)

Author keywords

Wheat protein; Wheat variety

Indexed keywords

ACETIC ACID; ALCOHOL; GLUTENIN; PROTEIN; SODIUM CHLORIDE; DRUG DERIVATIVE; GLIADIN; GLUTEN; VEGETABLE PROTEIN;

ARTICLE; EXTRACTION; FRACTIONATION; NUTRIENT AVAILABILITY; NUTRIENT CONTENT; PROTEIN ANALYSIS; PROTEIN CONTENT; VARIETAS; WHEAT; BREAD; CHEMISTRY; CLASSIFICATION; CROATIA; GERMANY; SOLUBILITY; STANDARD;

TRITICUM AESTIVUM;

BREAD; CROATIA; GERMANY; GLIADIN; GLUTEN; PLANT PROTEINS; SOLUBILITY; TRITICUM;

EID: 0242509031     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390027     Document Type: Article

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