Relationships of high molecular weight glutenin subunit composition and molecular weight distribution of wheat flour protein with water absorption and color characteristics of noodle dough

Cereal Chemistry

Volumn 85, Issue 2, 2008, Pages 123-131

  Ohm, J B ^a   Ross, A S ^b   Peterson, C J ^b   Ong, Y L ^b  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; COLOR; MULTIVARIANT ANALYSIS; PROTEINS; WATER ABSORPTION;

ABSORPTION CHARACTERISTICS; COLOR CHARACTERISTICS; HIGH MOLECULAR WEIGHT; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; MOLECULAR-WEIGHT DISTRIBUTIONS; PARTIAL CORRELATION; PROTEIN CONCENTRATIONS; SIZE EXCLUSION; WHEAT FLOURS; WINTER WHEAT;

MOLECULAR WEIGHT DISTRIBUTION;

TRITICUM AESTIVUM;

EID: 42349114944     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-2-0123     Document Type: Article

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