High Temperature-induced Changes in High Molecular Weight Glutenin Subunits of Chinese Winter Wheat and its Influences on the Texture of Chinese Noodles

Autor:	Liang Zhao, Jichun Tian, Yongxiang Zhang, Zhiying Deng, Cailing Sun
Rok vydání:	2008
Předmět:	chemistry.chemical_classification biology Wheat flour Plant Science Gluten Glutenin chemistry Agronomy Anthesis Glutelin Plant protein Botany biology.protein Storage protein Food science Cultivar Agronomy and Crop Science
Zdroj:	Journal of Agronomy and Crop Science. 194:262-269
ISSN:	1439-037X 0931-2250
Popis:	Post-anthesis temperature affects wheat flour quality, dough properties and end-use quality. In order to investigate the changes in high molecular weight glutenin subunit (HMW-GS) expression caused by elevated temperature and its influences on the texture properties of Chinese noodles, three temperature-induced (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8ba78cbcc7f2ee011a1d859f09e59c42 https://doi.org/10.1111/j.1439-037x.2008.00318.x Zobrazit plný text záznamu Plný text ve formátu PDF