Wheat gluten: High molecular weight glutenin subunits - Structure, genetics, and relation to dough elasticity

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Anjum, Faqir Muhammad ^a   Khan, Moazzam Rafiq ^a   Din, Ahmad ^a   Saeed, Muhammad ^a   Pasha, Imran ^a   Arshad, Muhammad Umair ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Dough elasticity; Gluten; HMW GS; Wheat quality

Indexed keywords

GLUTEN; GLUTENIN;

AMINO ACID SEQUENCE; BREAD; CHEMISTRY; ELASTICITY; FLOW KINETICS; GENETICS; MOLECULAR WEIGHT; PROTEIN TERTIARY STRUCTURE; REVIEW; STANDARD; WHEAT;

AMINO ACID SEQUENCE; BREAD; ELASTICITY; GLUTEN; MOLECULAR WEIGHT; PROTEIN STRUCTURE, TERTIARY; REPETITIVE SEQUENCES, AMINO ACID; RHEOLOGY; TRITICUM;

TRITICUM AESTIVUM;

EID: 34147131899     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00292.x     Document Type: Review

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