Pan bread and Chinese white salted noodle qualities of Chinese winter wheat cultivars and their relationship with gluten protein fractions

Cereal Chemistry

Volumn 84, Issue 4, 2007, Pages 370-378

  Zhang, Pingping ^a,b   He, Zhonghu ^a   Zhang, Yan ^a   Xia, Xianchun ^a   Liu, Jianjun ^c   Yan, Jun ^a   Zhang, Yong ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c SHANDONG PEANUT RESEARCH INSTITUTE   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; FOOD PRODUCTS; PLANTS (BOTANY); PROTEINS;

BREAD QUALITY; GLUTEN PROTEIN; GLUTENIN; MAXIMUM RESISTANCES; PROTEIN CONTENTS; PROTEIN FRACTIONS; QUALITY PARAMETERS; WHEAT CULTIVARS; WHITE SALTED NOODLES; WINTER WHEAT;

FOOD PROCESSING;

TRITICUM AESTIVUM;

EID: 34547899143     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-4-0370     Document Type: Article

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