Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough
The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reve...
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| Formato: | article |
| Lenguaje: | EN |
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De Gruyter
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/0d0b316029a1451090aa757c322694ae |
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