Thermal properties of gluten proteins of two soft wheat varieties

Food Chemistry

Volumn 93, Issue 3, 2005, Pages 459-465

  Falcão Rodrigues, M Margarida ^a   Moldão Martins, Margarida ^a   Beirão da Costa, M Luisa ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

DSC; Gliadins; Gluten protein; Glutenins; Soft wheats

Indexed keywords

GLIADIN; GLUTEN;

ARTICLE; CONTROLLED STUDY; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FRACTIONATION; MULTIVARIATE ANALYSIS; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN PROTEIN INTERACTION; TRANSITION TEMPERATURE; WHEAT;

TRITICUM AESTIVUM;

EID: 19544362067     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.023     Document Type: Article

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