Influence of sulphur fertilisation on quantities and proportions of gluten protein types in wheat flour

Journal of Cereal Science

Volumn 40, Issue 3, 2004, Pages 239-244

  Wieser, H ^a,c   Gutser, R ^b   Von Tucher, S ^b  

^a Ger Res Centre of Food Chemistry   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Gluten proteins; Quantification; Sulphur; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 8844261962     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2004.05.005     Document Type: Article

References (14)

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