ISSN:
1546-1696
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
[Auszug] The unique bread-making characteristic of wheat flour is closely related to the elasticity and extensibility of the gluten proteins stored in the starchy endosperm, particularly the high-molecular-weight glutenin subunits (HMW-GS), which are important in determining gluten and dough elasticity. The ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/nbt0996-1155
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