Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M(r) or high M(r) glutenin subunits.

Gupta R.B.; Popineau Y.; Lefebvre J.; Cornec M.; Lawrence G.J.; MacRitchie F.

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Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M(r) or high M(r) glutenin subunits.

1995

所有 2 个版本

AGROVOC关键词

baking characteristics calidad chemical composition composition chimique electroforesis electrophoresis gene genes genetica genetics gluten gluteninas glutenine glutenins harina de trigo high pressure liquid chromatography loci locus peptide peptides polimeros polymere polymers quality trigo triticum aestivum wheat flour wheats

书目信息

发表于

Journal of Cereal Science

卷 21

页码

v.103-116(2)

其它主题

Ble; Composicion quimica; Electrophorese; Qualite; Caracteristicas de la coccion; Aptitude boulangere; Chromatographie liquide haute press; Genetique; Peptidos; Cromatografia liquida alta presion; Farine de ble

语言

英语

注释

28 ref.

类型

Journal Article; Journal Part

来源

Journal-of-Cereal-Science (United Kingdom). (1995). v. 21(2) p. 103-116.

团体作者

CSIRO Division of Plant Industry, GPO Box 1600, Canberra, ACT 2601 (Australia)

Universidad Autonoma Chapingo, Chapingo, Mex. (Mexico). Departamento de Fitotecnia.

自何时收录于AGRIS: 2012-11-15

修改日期: 2026-02-03

格式: AGRIS AP

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Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M(r) or high M(r) glutenin subunits.

1995

AGROVOC关键词

书目信息