Language
English
German
^M
Dutch
Spanish
Title:
Biotechnology of Breadmaking: Unraveling and Manipulating the Multi-Protein Gluten Complex
Source:
Bio/technology [0733-222X] Shewry, Peter yr:1995
Basic
Holding information
Holdings in library search engine
ALBERT
Document delivery
Request document via
Library/Bibliothek
Users interested in this article also expressed an interest in the following:
description
1.
Popineau, Y.
"Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes."
Journal of agricultural and food chemistry
49.1 (2001): 395-401.
description
2.
Delwiche, Stephen R R.
"Examination of spectral pretreatments for partial least-squares calibrations for chemical and physical properties of wheat."
Applied Spectroscopy
57.12 (2004): 1517-27.
description
3.
MONDAL, A.
"Bread baking - A review."
Journal of food engineering
86.4 (2008): 465-474.
description
4.
Toufeili, I.
"Effect of glass transition and cross-linking on rheological properties of gluten: Development of a preliminary state diagram."
Cereal chemistry
79.1 (2002): 138-142.
description
5.
Kumar, R.
"Soft and Hard Textured Wheat Differ in Starch Properties as Indicated by Trimodal Distribution, Morphology, Thermal and Crystalline Properties."
PLoS One
11.1 (2016).
description
6.
Darlington, H.
"Milling and baking properties of field grown wheat expressing HMW subunit transgenes."
Journal of cereal science
38.3 (2003): 301-306.
description
7.
OSBORNE, B.
"USE OF IR TECHNIQUES FOR ANALYSIS OF BAKERY INGREDIENTS INTERMEDIATES AND FINAL PRODUCTS."
Analytical proceedings
21.12 (1984): 486-488.
description
8.
Johansson, E.
"Effects of wheat cultivar and nitrogen application on storage protein composition and breadmaking quality."
Cereal chemistry
78.1 (2001): 19-25.
description
9.
Figueiredo, LFDA A.
"Development of NIRS equations for food grain quality traits through exploitation of a core collection of cultivated sorghum."
Journal of agricultural and food chemistry
54.22 (2006): 8501-8509.
description
10.
Shewry, Peter R.
"Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project."
Trends in food science & technology
11.12 (2000): 433-441.
description
11.
Delwiche, S.
"Environmental effects on developing wheat as sensed by near-infrared reflectance of mature grains."
Cereal chemistry
79.6 (2002): 885-891.
description
12.
Morita, N.
"Dough and baking properties of high-amylose and waxy wheat flours."
Cereal chemistry
79.4 (2002): 491-495.
description
13.
Song, Y.
"Network formation in glycerol plasticized wheat gluten as viewed by extensional deformation and stress relaxation: Final conclusions."
Food hydrocolloids
22.4 (2008): 674-681.
description
14.
Butt, M.
"Xylanases and their applications in baking industry."
Food technology and biotechnology
46.1 (2008): 22-31.
description
15.
Delcuratolo, Debora, D.
"Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients."
Food chemistry
106.1 (2008): 222-226.
description
16.
Plessas, S.
"Bread making using kefir grains as baker's yeast."
Food chemistry
93.4 (2005): 585-589.
description
17.
Lindenmeier, M.
"Influence of Baking Conditions and Precursor Supplementation on the Amounts of the Antioxidant Pronyl-L-lysine in Bakery Products."
Journal of agricultural and food chemistry
52.2 (2004): 350-354.
description
18.
Shewry PR, P.
"The structure and properties of gluten: an elastic protein from wheat grain."
Philosophical transactions of the Royal Society of London. Series B, Biological sciences
357.1418 (2002): 133-142.
description
19.
Van Hung, P.
"Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes."
Journal of the science of food and agriculture
87.158599753 (2007): 2538-2543.
View More...
View Less...
Select All
Clear All
Save Citations
Select Format
EndNote
RefWorks
Reference Manager
ProCite
Submit citation export
Advanced
Full text for other editions
Continued by: Nature Biotechnology [1087-0156]
Full text available via
Nature
Year:
Volume:
Issue:
Start Page:
Author
Other articles by this author? -- in
GeoRef
author:
Shewry, Peter R
Tatham, Arthur S
Barro, Francisco
Barcelo, Pilar
Lazzeri, Paul
last name
initials
Other articles by this author? -- in
Online Contents Geosciences
author:
Shewry, Peter R
Tatham, Arthur S
Barro, Francisco
Barcelo, Pilar
Lazzeri, Paul
last name
initials
Other articles by this author? -- using
Web of Science
author:
Shewry, Peter R
Tatham, Arthur S
Barro, Francisco
Barcelo, Pilar
Lazzeri, Paul
last name
initials
Web Search
Find related information in
a Web Search Engine
Excite
Google
HotBot
Ixquick
ZOO
Ask
Yahoo!
Bing
Naver
Search Terms:
Search for related information in
Google Scholar
Article Title
Author Name
Journal Title
Other Search
Search Terms:
A service provided by the
Library of the Wissenschaftspark Albert Einstein
, Potsdam, Germany.
© 2005 SFX by Ex Libris Inc.