Protein quality in wheat : changes in protein polymer composition during grain development and dough processing

Keywords

wheats; proteins; proximate composition; gluten; polymers; breadmaking; quality

Published in

Acta Universitatis Agriculturae Sueciae. Agraria
2004, number: 499
Publisher: Dept. of Crop Science, Swedish Univ. of Agricultural Sciences

SLU Authors

• Kuktaite, Ramune

  • Department of Crop Science, Swedish University of Agricultural Sciences
    

Publication identifier

• ISBN: 91-576-6778-0

Permanent link to this page (URI)

https://res.slu.se/id/publ/12403