Tocochromanol concentration, protein composition and baking quality of white flour of South African wheat cultivars

Journal of Food Composition and Analysis

Volumn 33, Issue 2, 2014, Pages 127-131

  Labuschagne, M T ^a   Mkhatywa, N ^a   Wentzel, B ^a,b   Johansson, E ^c   van Biljon, A ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

^b ARC Small Grain Institute   (South Africa)

^c SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Baking quality; Flour composition; Food analysis; Food composition; Gluten; SE HPLC; Tocochromanol; Wheat

Indexed keywords

EID: 84894096300     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2013.12.003     Document Type: Article

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