Effects of micronization on protein and rheological properties of spring wheat

Cereal Chemistry

Volumn 83, Issue 4, 2006, Pages 340-347

  Sun, Shouchen ^a   Watts, Beverley M ^b   Lukow, Odean M ^a   Arntfield, Susan D ^b  

^a Cereal Research Centre   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COVALENT BONDS; INFRARED RADIATION; MOISTURE; MOISTURE DETERMINATION; RHEOLOGY; SULFUR COMPOUNDS; WATER ABSORPTION;

GLUTENIN; MICRONIZATIONS; MOISTURE LEVEL; MONOMERIC PROTEINS; PROTEIN FRACTIONATION; PROTEIN FRACTIONS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; SPRING WHEAT; WHEAT CULTIVARS;

PROTEINS;

TRITICUM AESTIVUM;

EID: 33746565977     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0340     Document Type: Article

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