Storage of wheat grains at elevated temperatures increases solubilization of glutenin subunits

Cereal Chemistry

Volumn 85, Issue 3, 2008, Pages 335-338

  Wilkes, Meredith ^a   Copeland, Les ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; GRAIN (AGRICULTURAL PRODUCT); PLANTS (BOTANY); PROTEINS;

ELEVATED TEMPERATURE; GLUTENIN; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; PROTEIN CONTENTS; SDS-PAGE; SOLUBILISATION; SOLUBLE PROTEINS; TEMPERATURE INCREASE; WHEAT (TRITICUM AESTIVUM L.); WHEAT GRAINS;

SOLUBILITY;

TRITICUM AESTIVUM;

EID: 45349104002     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-3-0335     Document Type: Article

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