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Volumn 225, Issue 3-4, 2007, Pages 463-471

Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality

(5) Hemalatha, M S a Manu, B T a Bhagwat, S G b Leelavathi, K a Rao, Ummiti J S Prasada a

a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE (India)

b BHABHA ATOMIC RESEARCH CENTRE (India)

Author keywords

Chapati; Chapati color; Dough darkening; HMW glutenin subunits; Peroxidase; Polyphenol oxidase; Wheat proteins

Indexed keywords

ENZYMES; MOLECULAR WEIGHT; RHEOLOGY;

CHAPATI; CHAPATI COLOR; DOUGH DARKENING; HMW GLUTENIN SUBUNITS; PEROXIDASE; POLYPHENOL OXIDASE; WHEAT PROTEINS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 34250636656 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0441-7 Document Type: Article

Times cited : (31)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.