Trafficking of storage proteins in developing grain of wheat
The processing properties of the wheat flour are largely determined by the structures and interactions of the grain storage proteins (also called gluten proteins) which form a continuous visco-elastic network in dough. Wheat gluten proteins are classically divided into two groups, the monomeric glia...
Description complète
Détails bibliographiques
| Publié dans: | Journal of experimental botany. - 1985. - 60(2009), 3 vom: 10., Seite 979-91
|
|---|
| Auteur principal: |
Tosi, Paola
(Auteur) |
|---|
| Autres auteurs: |
Parker, Mary,
Gritsch, Cristina S,
Carzaniga, Raffaella,
Martin, Barry,
Shewry, Peter R |
|---|
| Format: | Article en ligne
|
|---|
| Langue: | English |
|---|
| Publié: |
2009
|
|---|
| Accès à la collection: | Journal of experimental botany
|
|---|
| Sujets: | Journal Article
Research Support, Non-U.S. Gov't
Protein Subunits
Tolonium Chloride
15XUH0X66N
Glutens
8002-80-0 |
|---|