Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics
Nisha Chaudhary, Amardeep Singh Virdi, Priya Dangi, B. S. Khatkar, Ashok Kumar Mohanty, Narpinder Singh
Topics & Concepts
GliadinGlutenChemistryGluteninSofteningFood chemistryDenaturation (fissile materials)ChromatographyWheat glutenFood scienceRheologyBiochemistryMaterials scienceNuclear chemistryOrganic chemistryMoleculeProtein subunitGeneComposite materialGreen chemistrySupramolecular chemistryFood composition and propertiesCeliac Disease Research and ManagementWheat and Barley Genetics and Pathology