Contributions of protein fractions to dough handling properties of wheat-rye translocation cultivars
- 1 September 1990
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 12 (2) , 113-122
- https://doi.org/10.1016/s0733-5210(09)80093-3
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Evaluation of contributions from wheat protein fractions to dough mixing and breadmakingJournal of Cereal Science, 1987
- Dough mixing properties of a wheat-rye derived cultivarEuphytica, 1986
- Studies of the methodology for fractionation and reconstitution of wheat floursJournal of Cereal Science, 1985
- SDS-PAGE of the high-molecular-weight subunits of wheat glutenin and the characterization of 1R (1B) substitution and 1BL/1RS translocation linesEuphytica, 1984
- Monoclonal antibodies to gliadin proteins used to examine cereal grain protein homologiesJournal of Cereal Science, 1984