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/Similar |
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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 |
APA stil citiranja
Horvat, T., Kurtanjek, Ž., Drezner, G., Šimić, G., & Magdić, D. (2009). Effect of HMM glutenin subunits on wheat quality attributes: Effect of HMM glutenin subunits on wheat quality attributes. Food technology and biotechnology, p. 7.
Chicago stil citiranjaHorvat, Tomica, Želimir Kurtanjek, Georg Drezner, Gordana Šimić, and Damir Magdić. "Effect of HMM glutenin subunits on wheat quality attributes: Effect of HMM glutenin subunits on wheat quality attributes." 2009: 7.
MLA stil citiranjaHorvat, Tomica, et al. "Effect of HMM glutenin subunits on wheat quality attributes: Effect of HMM glutenin subunits on wheat quality attributes." 2009: 7.