Functionality of Gliadin proteins in wheat flour tortillas

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1600-1605

  Mondal, Suchismita ^a   Hays, Dirk B ^a   Alviola, Noviola J ^a   Mason, Richard E ^a   Tilley, Michael ^b   Waniska, Ralph D ^a   Bean, Scott R ^b   Glover, Karl D ^c  

^a TEXAS A AND M UNIVERSITY   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Gli 1; Gli 2; Gliadin; Tortilla; Wheat

Indexed keywords

GLIADIN;

ARTICLE; BREAD; CHEMISTRY; FLOUR; FOOD HANDLING; GENE DELETION; GENETICS; PHYSICAL CHEMISTRY; WHEAT;

BREAD; FLOUR; FOOD TECHNOLOGY; GENE DELETION; GLIADIN; PHYSICOCHEMICAL PHENOMENA; TRITICUM;

TRITICUM AESTIVUM;

EID: 64549103064     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802105e     Document Type: Article

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