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Effects of gluten protein fractions on dough property and products quality in common wheat

Author: Tang Jian-Wei
Author: Liu Jian-Jun
Author: Zhang Ping-ping
Author: Zhang Yan
Author: Xiao Yong-Gui
Author: Qu Yan-ying
Author: Zhang Yong
Author: He Zhonghu
Year: 2008
URI: http://hdl.handle.net/10883/2683
Language: English
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
Type: Article
Region: Global
Pages: 2937-2946
Journal issue: 10
Journal: Scientia Agricultura Sinica
Journal volume: 41
Keywords: common wheat
Keywords: Gluten protein
Keywords: bread quality
Keywords: noodle quality
Keywords: Steamed bread quality
Publisher URI: http://211.155.251.135:81/Jwk_zgnykx/EN/abstract/abstract9463.shtml#


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  • Wheat
    Wheat - breeding, phytopathology, physiology, quality, biotech

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