1993•Journal of Cereal ScienceRequires access

Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein

Ram B. Gupta, Karim Khan, F. MacRitchie

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Key concepts: Glutenin, Chemistry, Wheat flour, Food science, Cultivar, Size-exclusion chromatography, High-performance liquid chromatography, Polymer

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Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein — Research Paper | ScholarLens