Effect of high-molecular-weight glutenin subunit allelic composition on wheat flour tortilla quality

Cereal Chemistry

Volumn 89, Issue 3, 2012, Pages 155-161

  Jondiko, Tom O ^a   Alviola, Novie J ^a   Hays, Dirk B ^a   Ibrahim, Amir ^a   Tilley, Michael ^b   Awika, Joseph M ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DUCTILE FRACTURE; GENES; PROTEINS; QUALITY CONTROL;

COMPRESSION FORCE; DOUGH PROPERTIES; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; PHYSICAL QUALITY; PROPERTY; PROTEIN CONTENTS; PROTEIN PROFILES; QUALITY ATTRIBUTES; WHEAT CULTIVARS; WHEAT FLOURS;

MOLECULAR WEIGHT;

TRITICUM AESTIVUM;

EID: 84862895883     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-12-11-0152     Document Type: Article

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