Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index

Journal of Food Science

Volumn 74, Issue 4, 2009, Pages

  Di Luccia, A ^a   Lamacchia, C ^b   Mamone, G ^c   Picariello, G ^c   Trani, A ^a   Masi, P ^d   Addeo, F ^c,d  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c CNR   (Italy)

^d UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Capillary electrophoresis; Common wheat; Glutenin index; Glutenins; Rheological properties; Wheat flour

Indexed keywords

GLUTEN; GLUTENIN; PROTEIN SUBUNIT;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; FLOUR; FLOW KINETICS; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; WHEAT;

ELECTROPHORESIS, CAPILLARY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FLOUR; GLUTENS; MOLECULAR WEIGHT; PROTEIN SUBUNITS; RHEOLOGY; TRITICUM;

TRITICUM AESTIVUM;

EID: 65549123004     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01117.x     Document Type: Article

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