Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project-Reference-Cited by-同舟云学术

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Published:2000-12 Issue:12 Volume:11 Page:433-441
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Shewry Peter R,Popineau Yves,Lafiandra Domenico,Belton Peter

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference33 articles.

1. Genetics of Wheat Storage Proteins and the Effect of Allelic Variation on Breadmaking Quality;Payne;Ann. Rev. Plant Physiol.,1987

2. Diversity of Grain Protein and Bread Wheat Quality. II Correlation Between High Molecular Weight Subunits of Glutenin and Flour Quality Characteristics;Branlard;J. Cereal Sci.,1985

3. The Relationship between HMW Glutenin Subunit Composition and the Breadmaking Quality of British Grown Wheat Varieties;Payne;J. Sci. Food Agr.,1987

4. Relationship between Seed Quality Characteristics and HMW Glutenin Composition Determined Using Wheats Grown in Spain;Payne;J. Cereal Sci.,1988

5. Nicolas, Y. (1997) Les Prolamines de Blé: Extraction Exhaustive et Développement de Dosages Chromatographiques en Phase Inverse et de Dosages Immunochimiques à l'Aide d'Anticorps Anti-peptide, Thesis, University of Nantes, France

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