Improving wheat for bread and tortilla production by manipulating glutenin-to-gliadin ratio

Journal of the Science of Food and Agriculture

Volumn 85, Issue 12, 2005, Pages 2111-2118

  Uthayakumaran, Surjani ^a,b   Lukow, Odean M ^a  

^a Cereal Research Centre   (Canada)

^b CSIRO   (Australia)

Author keywords

Dough rheology; Glutenin to gliadin ratio; Pan bread; Tortilla; Wheat proteins

Indexed keywords

TRITICUM AESTIVUM;

EID: 24344443614     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2222     Document Type: Article

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