Protein characteristics of Chinese black-grained wheat

Food Chemistry

Volumn 98, Issue 3, 2006, Pages 463-472

  Li, Wende ^a   Beta, Trust ^b   Sun, Shancheng ^c   Corke, Harold ^d  

^a SHANXI UNIVERSITY   (China)

^b UNIVERSITY OF MANITOBA   (Canada)

^c Shanxi Academy of Agricultural Sciences   (China)

^d UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Amino acid composition; Black wheat; Digestibility; Electrophoresis; Gluten index; Mixing properties; Protein; Wheat

Indexed keywords

AMINO ACID; ESSENTIAL AMINO ACID; GLUTEN; VEGETABLE PROTEIN;

ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; NONHUMAN; PHYTOCHEMISTRY; PROTEIN ANALYSIS; TEMPERATURE DEPENDENCE; WHEAT;

TRITICUM AESTIVUM;

EID: 33645223690     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.020     Document Type: Article

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