Effect of HMM glutenin subunits on wheat quality attributes
Summary: Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. The main objective of this study is the evaluation of the influence of HMM-GS on flour proces...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000736060 |
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| Matična publikacija: |
Food technology and biotechnology 47 (2009), 3 ; str. 253-259 |
| Glavni autor: | Horvat, Tomica (-) |
| Ostali autori: | Kurtanjek, Želimir (-), Drezner, Georg, Šimić, Gordana, Magdić, Damir |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Food Technology and Biotechnology |