Use of near-isogenic wheat lines to determine the glutenin composition and functionality requirements for flour tortillas

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 1, 2008, Pages 179-184

  Mondal, Suchismita ^a   Tilley, Michael ^b   Alviola, Juma Novi ^a   Waniska, Ralph D ^a   Bean, Scott R ^b   Glover, Karl D ^b,c   Hays, Dirk B ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

High molecular weight glutenins; Near isogenic deletion lines; Tortillas

Indexed keywords

GLUTEN; GLUTENIN; PROTEIN SUBUNIT;

ARTICLE; BREAD; CHEMISTRY; FLOUR; FOOD PRESERVATION; GENETICS; PLANT SEED; QUALITY CONTROL; WHEAT;

BREAD; FLOUR; FOOD PRESERVATION; GLUTEN; PROTEIN SUBUNITS; QUALITY CONTROL; SEEDS; TRITICUM;

TRITICUM AESTIVUM;

EID: 38549093478     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071831s     Document Type: Article

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