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Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie

Sakshi Sharma, Mehak Katyal, Narpinder Singh, Anju Mahendru Singh, Arvind Kumar Ahlawat

2021Journal of Food Science and Technology15 citationsDOIOpen Access PDF

Topics & Concepts

GluteninGlutenFood scienceGenotypeLocus (genetics)Protein subunitChemistryBiochemistryGeneAgriculture, Plant Science, Crop ManagementFood composition and propertiesWheat and Barley Genetics and Pathology
Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie | Litcius