Effects of wheat storage proteins on the functional properties of rice dough

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 21, 2009, Pages 10442-10449

  Oszvald, Mária ^a,b   Tömösközi, Sándo R ^b   Tamás, László ^a   Békés, Ferenc ^c  

^a EÖTVÖS LORÁND UNIVERSITY   (Hungary)

^b BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^c CSIRO   (Australia)

Author keywords

Dough reconstitution; Functional properties; Incorporation; Rice dough; Wheat glutenin subunits

Indexed keywords

GLUTEN; GLUTENIN; PROLAMIN;

ARTICLE; CHEMISTRY; FLOUR; MOLECULAR WEIGHT; OXIDATION REDUCTION REACTION; RICE; WHEAT;

FLOUR; GLUTENS; MOLECULAR WEIGHT; ORYZA SATIVA; OXIDATION-REDUCTION; PROLAMINS; TRITICUM;

TRITICUM AESTIVUM;

EID: 70449122941     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902166h     Document Type: Article

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