Effects of gliadin/glutenin and HMW-GS/LMW-GS ratio on dough rheological properties and bread-making potential of wheat varieties

Journal of Food Quality

Volumn 38, Issue 2, 2015, Pages 71-82

  Dhaka, Vandana ^a   Khatkar, B S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

GENES;

DEVELOPMENT TIME; DOUGH RHEOLOGICAL PROPERTIES; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; NULL ALLELES; WHEAT VARIETIES;

MOLECULAR WEIGHT;

TRITICUM AESTIVUM;

EID: 84926126797     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12122     Document Type: Article

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