Association of glutenin subunit composition and dough rheological characteristics with cookie baking properties of soft wheat cultivars

Cereal Chemistry

Volumn 86, Issue 3, 2009, Pages 339-349

  HadiNezhad, Mehri ^a   Butler, Francis ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; RHEOLOGY; STRAIN HARDENING;

CONSISTENCY INDEX; DOUGH RHEOLOGY; GLUTEN PROTEIN; GLUTENIN; PROPERTY; PROTEASE ENZYME; PROTEIN COMPOSITION; RHEOLOGICAL CHARACTERISTICS; WHEAT CULTIVARS; WINTER WHEAT;

ELECTROPHORESIS;

TRITICUM AESTIVUM;

EID: 67249104144     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-3-0339     Document Type: Article

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