Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with ‘in situ’ detection and quantitative imaging techniques
José C. Bonilla, Merve Yildirim Erturk, James A. Schaber, Jozef L. Kokini
Topics & Concepts
GluteninGliadinGlutenRheologyChemistryFood scienceIn situChromatographyMaterials scienceBiochemistryComposite materialProtein subunitOrganic chemistryGeneFood composition and propertiesCeliac Disease Research and Management