Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties: Gluten proteins and rheological properties in wheat

Euphytica

Volumn 143, Issue 1-2, 2005, Pages 169-177

  Peña, Elpidio ^a   Bernardo, Angeles ^a   Soler, Consuelo ^b   Jouve, Nicolás ^a  

^a UNIVERSITY OF ALCALÁ   (Spain)

^b INIA   (Spain)

Author keywords

Gliadin; Gluten; Glutenin; Triticum aestivum; Wheat; Wheat quality

Indexed keywords

TRITICUM AESTIVUM;

EID: 23944471904     PISSN: 00142336     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10681-005-3157-z     Document Type: Article

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