Subject
Biochemistry,Food Science
Reference34 articles.
1. Effects of α-, β-, γ-, and ω-gliadins on the dough mixing properties of wheat flour;Fido;Journal of Cereal Science,1997
2. Large-scale separation of gliadins and their bread-making quality;Weegels;Journal of Cereal Science,1994
3. Protein distributions among hard red winter wheat varieties as related to environment and baking quality;Huebner;Cereal Chemistry,1997
4. Relationship between flour protein composition determined by Size-Exclusion high-performance liquid chromatography and dough rheological parameters;Ciaffi;Cereal Chemistry,1996
5. Allelic variation at glutenin subunits and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties;Gupta;Journal of Cereal Science,1994
Cited by
137 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献