Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar Lipids

Comprehensive Reviews in Food Science and Food Safety

Volumn 12, Issue 4, 2013, Pages 413-426

  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

DURUM WHEAT CULTIVARS; PROTEIN MATRIX; PUROINDOLINE A; PUROINDOLINES; RESEARCH NEEDS; STARCH GRANULES; STRUCTURE , PROPERTIES; TRITICUM AESTIVUM;

AGRICULTURE; GRANULATION; LIPIDS; PLANTS (BOTANY); PROTEINS; STARCH; SUPPLY CHAINS;

HARDNESS;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84879167558     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12019     Document Type: Article

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