Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality

Food Science and Technology Research

Volumn 8, Issue 2, 2002, Pages 178-182

  Takata, Kanenori ^a   Yamauchi, Hiroaki ^a   Nishio, Zenta ^a   Funatsuki, Wakako ^a   Kuwabara, Tatsuo ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

High molecular weight glutenin; Protein content; Quality; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 0348237029     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.8.178     Document Type: Article

References (15)

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