Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure after shading
Hongliang Ma, Yongheng Yang, Jiarong Zhao, Xiulan Huang, Hongkun Yang, Ting Zheng, Gaoqiong Fan
Topics & Concepts
Food scienceComposition (language)ChemistryWheat flourGluteninCell wallBiochemistryProtein subunitPhilosophyGeneLinguisticsFood composition and propertiesPhytase and its ApplicationsPlant Micronutrient Interactions and Effects