Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein

Comprehensive Reviews in Food Science and Food Safety

Volumn 12, Issue 4, 2013, Pages 427-438

  Pauly, Anneleen ^a   Pareyt, Bram ^a   Fierens, Ellen ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ENDOSPERM TEXTURES; POTENTIAL IMPACTS; PRODUCTION OF; PUROINDOLINES; QUALITY CHARACTERISTIC; QUALITY OF PRODUCT; TRITICUM AESTIVUM; WHEAT CULTIVARS;

AMINO ACIDS; BINDING ENERGY; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); HARDNESS; MILLING (MACHINING); PROTEINS; QUALITY CONTROL; TEXTURES;

PLANTS (BOTANY);

SEMOLINA; TRITICUM AESTIVUM;

EID: 84879137376     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12018     Document Type: Article

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