The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

Adv Food Nutr Res. 2003:45:219-302. doi: 10.1016/s1043-4526(03)45006-7.
No abstract available

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Amino Acid Sequence
  • Amino Acids / analysis
  • Chemical Phenomena
  • Chemistry, Physical
  • Food Handling / methods*
  • Food Technology
  • Food-Processing Industry
  • Genes, Plant
  • Glutens / analogs & derivatives*
  • Glutens / chemistry*
  • Glutens / genetics*
  • Molecular Weight
  • Plants, Genetically Modified
  • Rheology
  • Triticum / chemistry*
  • Triticum / genetics*
  • Viscosity

Substances

  • Amino Acids
  • Glutens
  • glutenin