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

Gupta, R.B.; Khan, Reswanul K.; MacRitchie, F

doi:10.1006/jcrs.1993.1031

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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

Author(s): R.B. Gupta , K. Khan , F. Macritchie

Publication date Created: July 1993

Publication date (Print): July 1993

Journal: Journal of Cereal Science

Publisher: Elsevier BV

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Journal

Title: Journal of Cereal Science

Abbreviated Title: Journal of Cereal Science

Publisher: Elsevier BV

ISSN (Print): 07335210

Publication date Created: July 1993

Publication date (Print): July 1993

Volume: 18

Issue: 1

Pages: 23-41

Article

DOI: 10.1006/jcrs.1993.1031

SO-VID: daafee0e-f4a6-474d-a6c8-3f8597787570

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