EVIDENCE FOR A DIRECT CAUSAL EFFECT OF LOW-MOLECULAR WEIGHT SUBUNITS OF GLUTENINS ON GLUTEN VISCOELASTICITY IN DURUM WHEATS

被引：98

作者：

POGNA, N

LAFIANDRA, D

FEILLET, P

AUTRAN, JC

机构：

[1] INRA, TECHNOL CEREALES LAB, 9 PL VIALA, F-34060 MONTPELLIER, FRANCE

[2] IST SPERIMENTALE CEREALICOLTURA, I-20079 S ANGELO, ITALY

[3] IST GERMOPLASMA, I-70126 BARI, ITALY

来源：

JOURNAL OF CEREAL SCIENCE | 1988年 / 7卷 / 03期

关键词：

D O I：

10.1016/S0733-5210(88)80001-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：211 / 214

页数：4

共 16 条

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[7]

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[8] PREDICTION OF DURUM-WHEAT QUALITY FROM GLIADIN-PROTEIN COMPOSITION [J].

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WRIGLEY, CW ;

HARE, RA .

AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH, 1982, 33 (03) :429-442

[9] DIFFERENCES IN SURFACE HYDROPHOBICITY OF GLIADINS IN 2 TRITICUM DURUM-WHEAT VARIETIES ACCORDING TO COOKING QUALITY [J].

GODON, B ;

POPINEAU, Y .

AGRONOMIE, 1981, 1 (02) :77-82

[10]

JOUDRIER P, 1987, BIOFUTUR, P46

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