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  3. Effect of incorporation of an i-type low-molecular-weight glutenin subunit and a modified [gamma]-gliadin in durum and in bread wheat doughs as measured by micro-mixographic analyses

Effect of incorporation of an i-type low-molecular-weight glutenin subunit and a modified [gamma]-gliadin in durum and in bread wheat doughs as measured by micro-mixographic analyses

TitoloEffect of incorporation of an i-type low-molecular-weight glutenin subunit and a modified [gamma]-gliadin in durum and in bread wheat doughs as measured by micro-mixographic analyses
Tipo di pubblicazioneArticolo su Rivista peer-reviewed
Anno di Pubblicazione2006
AutoriFerrante, Paola, Gianibelli Maria Cristina, Larroque Oscar, Volpi Chiara, D’Ovidio Renato, Lafiandra Domenico, and Masci Stefania
RivistaJournal of Cereal Science
Volume44
Paginazione194 - 202
Data di pubblicazione2006/9
ISBN Number0733-5210
Parole chiaveBread wheat, Durum, Gliadins, Low-molecular-weight glutenin subunits
URLhttp://www.sciencedirect.com/science/article/B6WHK-4KKWVS0-3/2/a9891a7a6fb9a71119995f8f23ddf96b
Citation Key1215