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Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics

Roean Wessels, B. Wentzel, Michel Labuschagné

2020Journal of Cereal Science22 citationsDOI

Topics & Concepts

GluteninRheologyCultivarFood scienceWheat flourSwellingMathematicsBiotechnologyChemistryAgronomyMaterials scienceBiologyComposite materialBiochemistryGeneProtein subunitFood composition and propertiesWheat and Barley Genetics and PathologyPhytase and its Applications
Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics | Litcius