Understanding the Functionality of Wheat High Molecular Weight Glutenin Subunits (HMW-GS) in Chapati Making Quality (English)
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- New search for: Sreeramulu, G.
- New search for: Banerjee, R.
- New search for: Bharadwaj, A.
- New search for: Vaishnav, P.P.
- New search for: Sreeramulu, G.
- New search for: Banerjee, R.
- New search for: Bharadwaj, A.
- New search for: Vaishnav, P.P.
In:
The Gluten Proteins
;
162-165
;
2004
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ISBN:
- Article/Chapter (Book) / Electronic Resource
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Title:Understanding the Functionality of Wheat High Molecular Weight Glutenin Subunits (HMW-GS) in Chapati Making Quality
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Contributors:Sreeramulu, G. ( author ) / Banerjee, R. ( author ) / Bharadwaj, A. ( author ) / Vaishnav, P.P. ( author )
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Published in:The Gluten Proteins ; 162-165
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Publisher:
- New search for: The Royal Society of Chemistry
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Publication date:2004-01-01
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Size:4 pages
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ISBN:
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DOI:
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Type of media:Article/Chapter (Book)
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Type of material:Electronic Resource
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Language:English
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Source:
Table of contents eBook
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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The uee of biotechnology to study wheat endosperm development and improve grain qualityLafiandra, D. / Masci, S. / D'Ovidio, R. et al. | 2004
- 3
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The Use of Biotechnology to Study Wheat Endosperm Development and Improve Grain QualityShewry, P.R. / Jones, H.D. / Holdworth, M.J. / Lenton, J.R. / Edwards, K.J. et al. | 2004
- 4
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Gluten ProteinsLafiandra, D. / Masci, S. / D'Ovidio, R. et al. | 2004
- 6
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Agronomic, Biochemical and Quality Characteristics of Wheats Containing HMW-Glutenin TransgenesBlechl, A.E. / Bregitzer, P. / O'Brien, K. / Lin, J. / Nguyen, S.B. / Anderson, O.D. et al. | 2004
- 10
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Characterization of Glutenin Polymers in a Transgenic Bread Wheat Line Over-Expressing a LMW-GSMasci, S. / D'Ovidio, R. / Scossa, F. / Patacchini, C. / Lafiandra, D. / Anderson, O.D. / Blechl, A.E. et al. | 2004
- 14
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The Potential of Biotechnology to Produce Novel Gluten PhenotypesJones, H.D. / Wu, H. / Sparks, C. / Doherty, A. / Cannell, M. / Goodwin, J. / Pastori, G. / Shewry, P.R. et al. | 2004
- 18
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The Use of ESTS to Analyze the Spectrum of Wheat Seed ProteinsAnderson, O.D. / Carollo, V. / Chao, S. / Laudencia-Chinguanco, D. / Lazo, G.R. et al. | 2004
- 22
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Transgenic Expression of Epitope-Tagged LMW Glutenin Subunits in Durum Wheat: Effect on Polymer Size Distribution and Dough Mixing PropertiesTosi, P. / D'Ovidio, R. / Bekes, F. / Napier, J.A. / Shewry, P.R. et al. | 2004
- 26
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Heterotypic Aggregation of an in vitro Synthesised Low-Molecular-Weight Glutenin SubunitOrsi, A. / Sparvoli, F. / Della Cristina, P.A. / Ceriotti, A. et al. | 2004
- 30
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Proteomic Analysis of Wheat Storage Proteins: A Promising Approach to Understand the Genetic and Molecular Bases of Gluten ComponentsBranlard, G. / Dumur, J. / Bancel, E. / Merlino, M. / Dardevet, M. et al. | 2004
- 34
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Mass Spectrometric Approaches for the Characterization of Low-Molecular Weight Glutenin SubunitsCunsolo, V. / Foti, S. / Muccilli, V. / Saletti, R. / Lafiandra, D. / Masci, S. et al. | 2004
- 38
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Comparison of Different Peptidic Hydrolyses to Identify Wheat Storage Proteins using MALDI-TOFBancel, E. / Dumur, J. / Chambon, C. / Branlard, G. et al. | 2004
- 42
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Characterization of Omega Gliadins Encoded on Chromosome 1A and Evidence for Post Translational Cleavage of Omega-Gliadins by an Asparginyl EndoproteaseDuPont, F.M. / Vensel, W. / Kasarda, D.D. et al. | 2004
- 46
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DNA Marker Linked to Low-Molecular-Weight Glutenins that are Resolved by Two-Dimensional Polyacrylamide Gel Electrophoresis and are Associated with Bread-Making QualityFunatsuki, W.M. / Takata, K. / Kato, A. / Saito, K. / Tabiki, T. / Nishio, Z. / Saruyama, H. / Yahata, E. / Funatsuki, H. / Yamauchi, H. et al. | 2004
- 50
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A Monoclonal Antibody Specific for a Unique Epitope of High Moleculer Weight Glutenin Subunit 1 Allows Immunological Discrimination of Glu-Al AllelesGruber, H. / Sedlmeier, M. / Killermann, B. et al. | 2004
- 54
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Use of Recombinant Peptides to Explore the Molecular Mechanism of Glutenprotein ViscoelasticityHalford, N.G. / Savage, A. / Wellner, N. / Mills, E.N.C. / Belton, P.S. / Shewry, P.R. et al. | 2004
- 58
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Bacterial Expression, Purification and Functional Studies of a Y-type Highmolecular Weight Glutenin Subunit in T. tauschiiHassani, M.E. / Gianibelli, M.C. / Solomon, R.G. / Tamas, L. / Shariflou, M.R. / Sharp, P.J. et al. | 2004
- 62
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Information Hidden in the Low Molecular Weight Glutenin Gene SequencesJuhász, A. / Gianibelli, M.C. et al. | 2004
- 66
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Identification and Characterisation of New Chimeric Storage Protein Genes from an Old Hungarian Wheat VarietyNagy, I.J. / Takács, I. / Juhász, A. / Tamás, L. / Bedő, Z. et al. | 2004
- 70
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Wheat Protein Inihbitors of Insect Digestive Proteinases: Molecular Characterization and Potential Biotechnological usePoerio, E. / Bellavita, I. / Di Gennaro, S. / Farisei, F. / Panichi, D. / Ficca, A.G. et al. | 2004
- 74
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Molecular Modeling of Peptide Sequences of Gliadins and LMW-glutenin SubunitsYaşar, F. / Çelik, S. / Köksel, H. et al. | 2004
- 81
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Effect of the Introduction of Novel High Mr Glutenin Subunits on Quality of Durum Wheat SemolinaGianibelli, M.C. / Larroque, O.R. / De Ambrogio, E. / Lafiandra, D. et al. | 2004
- 85
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Use of Segregating Double Haploid Populations to Investigate the Effects of Glu-Bl and Glu-Dl Alleles on Dough StrengthButow, B.J. / Gale, K.R. / Ma, W. / Larroque, O. / Morell, M.K. / Békés, F. et al. | 2004
- 89
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Biochemical Ananlysis of Gluten-Forming Proteins in a Double Haploid Population of Bread Wheat and Their Relation to Dough ExtensibilityJuhász, A. / Larroque, O. / Allen, H. / Oliver, J. / Morell, M.K. / Gianibelli, M.C. et al. | 2004
- 93
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The Transmission Route Through which the Common Wheat (Triticum Aestivum L.) has Reached the Far-East, JapanNakamura, H. et al. | 2004
- 97
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Allelic Variation at The Glu-1 and Glu-3 Loci, Presence of 1BL/1RS Translocation and Their Effect on Dough Properties of Chinese Bread WheatHe, Z.H. / Liu, L. / Peña, R.J. et al. | 2004
- 101
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Characterisation of LMW-GS Genes and the Corresponding Proteins in Common WheatsIkeda, T.M. / Nagamine, T. / Yano, H. et al. | 2004
- 105
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The Use of SE-HPLC for Quality Prediction in Two African CountriesLabuschagne, M.T. / Koen, E. / Dessalegn, T. et al. | 2004
- 109
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Biochemical and Functional Studies of Wheat Isolines Containing Single Typehigh Molecular Weight Glutenin Subunits (HMW-GS)Larroque, O.R. / Margiotta, B. / Gianibelli, M.C. / Bekes, F. / Sharp, P. / Lafiandra, D. et al. | 2004
- 113
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Influence of Glutenins and Puroindolines Composition on The Quality of Breadwheat Varieties Grown in PortugalBagulho, A.S. / Muacho, M.C. / Carrillo, J.M. / Brites, C. et al. | 2004
- 117
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Variability and Genetic Diversity for Endosperm Storage Proteins in Spanishspelt WheatCaballero, L. / Martín, L.M. / Alvarez, J.B. et al. | 2004
- 121
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Biochemical and Technological Indicators of Pasta QualityCarcea, M. / Guerrieri, N. / Marconi, E. / Salvatorelli, S. / Franchi, E. / Messia, M.C. et al. | 2004
- 125
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Genetic Variation of the Storage Proteins in the Structural Mutant Forms of T. Aestivum L.Dekova, T. / Georgiev, S. / Gecheff, K. et al. | 2004
- 129
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Genetic Variation of the Storage Proteins in the Sphaerococcum Mutant forms of Hexaploid WheatDekova, T. / Yordanov, Y. / Georgiev, S. et al. | 2004
- 132
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Durum Wheat Dough Strength Relationship to Polymeric Protein Quantity and CompositionEdwards, N.M. / Gianibelli, M.C. / Ames, N.P. / Clarke, J.M. / Dexter, J.E. / Larroque, O.R. / McCaig, T.N. et al. | 2004
- 136
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LMW-i Type Subunits are Expressed in Wheat Endosperm and Belong to the Glutenin FractionFerrante, P. / Patacchini, C. / Masci, S. / D'Ovidio, R. / Lafiandra, D. et al. | 2004
- 140
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Qualitative and Quantitative Analysis of Gliadin Composition in an Old Hungarian Wheat PopulationJuhász, A. / Haraszi, R. / Larroque, O. / Gianibelli, M.C. / Békés, F. / Bedő, Z. et al. | 2004
- 144
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Additive and Epistatic Effects of Glu-1, Glu-3 and Gli-1 Alleles on Characteristics of Baking Quality and Agronomic Performance in Four Doubled Haploid Wheat PopulationsKillermann, B. / Zimmermann, G. / Friedt, W. et al. | 2004
- 148
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QTL Association with Measures of Gluten Strength Across Environments in Durum WheatKnox, R.E. / Houshmand, S. / Clarke, F.R. / Clarke, J.M. / Ames, N.A. et al. | 2004
- 152
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Development of NILs of Bread Wheat Differing in High Molecular Weight Glutenin Subunits and Their use in Quality Related StudiesMargiotta, B. / Colaprico, G. / Aramini, M. / Masci, S. / Patacchini, C. / Lafiandra, D. et al. | 2004
- 156
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Relationship between Glu-Dl/Glu-B3 Allelic Combinations and Bread-making Quality-Related Parameters Commonly used in Wheat BreedingPeña, R.J. / Gonzalez-Santoyo, H. / Cervantes, F. et al. | 2004
- 158
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Importance of HMW and LMW Glutenin Subunits and Their Interactions on Bread-Making QualityPflüger, L.A. / Lafiandra, D. / Benedettelli, S. et al. | 2004
- 162
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Understanding the Functionality of Wheat High Molecular Weight Glutenin Subunits (HMW-GS) in Chapati Making QualitySreeramulu, G. / Banerjee, R. / Bharadwaj, A. / Vaishnav, P.P. et al. | 2004
- 169
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Proteomic Analysis of Wheat Endosperm Proteins: Changes in Response to Development and High TemperatureHurkman, W.J. / Tanaka, C.K. / Vensel, W.H. / Wong, J.H. / Balmer, Y. / Cai, N. / Buchanan, B.B. et al. | 2004
- 173
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Analysis of the Effect of Heat Shock on Wheat Storage ProteinsMajoul, T. / Bancel, E. / Triboi, E. / Ben Hamida, J. / Branlard, G. et al. | 2004
- 176
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Glutenin Particles are Affected by Growing ConditionsDon, C. / Lookhart, G. / Naeem, H. / MacRitchie, F. / Hamer, R.J. et al. | 2004
- 180
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Grain Protein Polymer Formation: Influences of Cultivar, Environment and Dough TreatmentJohansson, E. / Prieto-Linde, M.L. / Kuktaite, R. / Andersson, A. / Larsson, H. et al. | 2004
- 184
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Relationship between Some Prolamin Variants and Quality Parameters at Different Levels of Nitrogenous Fertilizer in Durum WheatCarrillo, J.M. / Ruiz, M. / Martínez, M.C. / Rodríguez-Quijano, M. / Vázquez, J.F. et al. | 2004
- 188
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Influence of Sulphur Fertilisation on the Quantitative Composition of Gluten Protein Types in Wheat FlourKoehler, P. / Wieser, H. / Gutser, R. / von Tucker, S. et al. | 2004
- 192
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Enviromental Effects on Measurement of Gluten Index and SDS-sedimentation Volume in Durum WheatClarke, F.R. / Clarke, J.M. / Ames, N.A. / Knox, R.E. et al. | 2004
- 196
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A Dynamic Model of The Effects of Nitrogen Fertilization, Water Deficit, and Temperature on Grain Protein Level and Composition for Bread Wheat (Triticum Aestivum L.)Martre, P. / Porter, J.R. / Jamieson, P.D. / Henton, S.M. / Triboï, E. et al. | 2004
- 203
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What makes a Good Theory of Gluten Viscoelasticity?Belton, P.S. et al. | 2004
- 207
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Viscoelastic and Flow Behaviour of Doughs from Transgenic Wheat Lines Differing in HMW Glutenin SubunitsLefebvre, J. / Rousseau, C. / Popineau, Y. et al. | 2004
- 211
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Large-deformation Properties of Wheat Flour and Gluten Dough in Uni- and Biaxial DeformationSliwinski, E.L. / Kolster, P. / van Vliet, T. et al. | 2004
- 215
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Extensional Rheology measurements as Predictors of Wheat QualityMann, G. / Békés, F. / Morell, M.K. et al. | 2004
- 219
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Dough Mixing Studies on the Micro Z-Arm MixerHaraszi, R. / Bekes, F. / Bason, M.L. / Dang, J.M.C. / Blakeney, J.L et al. | 2004
- 223
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The Effects of Dough Mixing on GMP Re-aggregation and Dough Elasticity During Dough RestDon, C. / Lichtendonk, W.J. / Plijter, J.J. / Hamer, R.J. et al. | 2004
- 227
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Polymer Concepts Applied to Gluten Behaviour in DoughMacRitchie, F. / Singh, H. et al. | 2004
- 231
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Rheological Mechanisms of Stability of Bubble Expansion in Breadmaking DoughsDobraszczyk, B.J. / Schofield, J.D. / Smewing, J. / Albertini, M. / Maesmans, G. et al. | 2004
- 235
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Effect of High-pressure and Temperature on the Functional and Chemical Properties of GlutenKieffer, R. / Wieser, H. et al. | 2004
- 239
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Carbon Atom and the Thermal Stability of Wheat Gluten Proteins: Effect on Dough Properties and Noodle TextureKovacs, M.I.P. / Fu, B.X. / Woods, S.M. / Khan, K. et al. | 2004
- 243
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Why Dough Inflation should have to Modify the Rate of Gluten Protein ThermosettingPommet, M. / Redl, A. / Domenek, S. / Guilbert, S. / Morel, M.-H. et al. | 2004
- 247
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On the Swelling Properties of Gluten in the Presence of Salts and Reduced pHLarsson, H. / Hedlund, U. et al. | 2004
- 251
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Studies on the Differing Properties of Gluten and Dough and on the Formation of the Gluten NetworkKieffer, R. et al. | 2004
- 255
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The Dynamic Development and Distribution of Gas Cells in Bread-making Dough During Proving and BakingLi, W. / Dobraszczyk, B.J. et al. | 2004
- 259
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Vital Wheat Gluten: Chemical and Functional AspectsMarconi, E. / Messia, M.C. / Caboni, M.F. / Trivisonno, M.C. / Iafelice, G. / Cubadda, R. et al. | 2004
- 263
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Confocal Visualisation of MDD Dough DevelopmentNewberry, M.P. / Simmons, L.D. / Morgenstern, M.P. et al. | 2004
- 267
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Determination of Breadmaking Quality of Wheat Flour Dough with Different Macro and Micro MixersTömösközi, S. / Kindler, Á. / Varga, J. / Rakszegi, M. / Láng, L. / Bedő, Z. / Baticz, O. / Haraszi, R. / Békés, F. et al. | 2004
- 271
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Rheological Properties and Microstructure of Mixed and Unmixed Flour-water SystemsUnbehend, L. / Lindhauer, M.G. / Meuser, F. et al. | 2004
- 275
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Evaluation of Durum Wheat Quality using Micro-scale and Basic Rheological TestsUthayakumaran, S. / Lafiandra, D. / Gianibelli, M. C. et al. | 2004
- 279
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Gluten Extensibility: A Key Factor in Uruguayan Wheat QualityVázquez, D. / Watts, B. et al. | 2004
- 285
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Linking Glutenin Particle size to HMW Glutenin Subunit CompositionDon, C. / Mann, G. / Bekes, F. / Hamer, R.J. et al. | 2004
- 288
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Gluten Macropolymer in Wheat Flour Doughs: Structure and Function for Wheat QualityKuktaite, R. / Larsson, H. / Marttila, S. / Brismar, K. / Prieto-Linde, M. / Johansson, E. et al. | 2004
- 292
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Critical Factors Governing Gluten Protein Agglomeration on a Micro-scaleSchurgers, B. / Veraverbeke, W.S. / Dornez, E. / Delcour, J.A. et al. | 2004
- 296
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Application of Flow Field-flow Fractionation and Multiangle Laser Light Scattering for Size Determination of Polymeric Wheat ProteinsPreston, K.R. / Stevenson, S.G. / You, S. / Izydorczyk, M.S. et al. | 2004
- 300
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Confocal Scanning Laser Microscopy of Gluten Proteins and Lipids in Bread DoughLi, W. / Dobraszczyk, B.J. / Wilde, P.J. et al. | 2004
- 304
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Dye Ligand Chromatography in the Purification of Wheat Flour ProteinsAlberghina, G. / Amato, M.E. / Fisichella, S. / Lafiandra, D. / Mantarro, D. / Palermo, A. / Savarino, A. / Scarlata, G. et al. | 2004
- 308
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Structural Studies of Wheat Flour Glutenin Polymers and High Molecular Weight Glutenin Subunits by Circular Dichroism SpectroscopyAmato, M.E. / Fisichella, S. / Lafiandra, D. / Mantarro, D. / Palermo, A. / Savarino, A. / Scarlata, G. et al. | 2004
- 312
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Prediction of Grain Protein Content Through Portable FT-NIR Measurement of Developing WheatBhandari, D.G. / Millar, S.J. / Richmond, J.C. et al. | 2004
- 316
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Structural Analyses of Two Heterologously Expressed Native and Mutated Low Molecular Weight Glutenin SubunitsConsalvi, V. / Chiaraluce, R. / Patacchini, C. / Lafiandra, D. / D'Ovidio, R. / Masci, S. et al. | 2004
- 320
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Gluten Surface Hydrophobicity of Bread and Durum WheatGuerrieri, N. et al. | 2004
- 323
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Relationship between Functional Properties of Wheat Dough and the Relative Proportion of the Polymeric FractionKirály, I. / Baticz, O. / Larroque, O. / Juhász, A. / Tömösközi, S. / Békés, F. / Guóth, A. / Abonyi, T. / Bedő, Z. et al. | 2004
- 327
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Analysis of Sulphur in Gluten Proteins by X-ray Absorption Near Edge Structure (XANES) SpectroscopyPrange, A. / Birzele, B. / Modrow, H. / Hormes, J. / Köhler, P. et al. | 2004
- 331
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Molecular Characterisation of Wheat Gluten and Barley ProteinTsiami, A.A. / Li, W. / Pyle, D.L. / Schofield, J.D. et al. | 2004
- 337
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Association of non-protein Components in Wheat Gluten With Its QualityDay, L. / Augustin, M. / Batey, I.L. / Wrigley, C.W. et al. | 2004
- 341
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Ascorbate Improver Effects, Dough Mixing Properties and Bread Quality interdependence on flour protein compositionEvery, D. / Griffin, W. B. / Simmons, L. D. / Sutton, K. H. et al. | 2004
- 345
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Utilization of Rapid Visco Analyzer for Assessing the Effect of Different Levels of Transglutaminase on Gluten QualityBasman, A. / Köksel, H. / Ng, P.K.W. et al. | 2004
- 349
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Gliadins and Polysaccharides InteractionGuerrieri, N. / Cerletti, P. / Secundo, F. et al. | 2004
- 353
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Structure-function Relationships of Phospholipids in BreadmakingHelmerich, G. / Koehler, P. et al. | 2004
- 357
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Effect of Ascorbic Acid in Dough: Reaction of Oxidised Glutathione with Reactive Thiol Groups of Wheat GlutelinKoehler, P. et al. | 2004
- 361
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Effect of Pentosans on Gluten Formation and PropertiesWang, M. / van Vliet, T. / Hamer, R.J. et al. | 2004
- 367
-
The Structural and Biological Relationships of Cereal Proteins involved in Type I AllergyMills, E.N.C. / Jenkins, J.A. / Griffiths-Jones, S. / Shewry, P.R. et al. | 2004
- 371
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Coeliac Disease-specific Toxicological and Immunological Studies of Peptides from α-gliadinsWieser, H. / Engel, W. / Fraser, J. / Pollock, E. / Ellis, H.J. / Ciclitira, P.J. et al. | 2004
- 375
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Mass Spectrometry as a Tool for Probing Gluten Peptide Modifications Relevant to Celiac DiseaseMamone, G. / Ferranti, P. / Melck, D. / Tafuro, F. / Addeo, F. et al. | 2004
- 379
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Formulation of Gluten Free Bread using Response Surface MethodologyMcCarthy, D.F. / Gallagher, E. / Gormley, T.R. / Schober, T.J. / Arendt, E.K. et al. | 2004
- 383
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Involvement of Lipid Transfer Proteins in Food Allergy to WheatBattais, F. / Douliez, J.P / Marion, D. / Popineau, Y. / Kanny, G. / Moneret-Vautrin, D.A. / Denery-Papini, S. et al. | 2004
- 387
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Properties of Proteins in Immature Wheat Grains Relevant to Their TrasformationBonomi, F. / Iametti, S. / Zardi, M. / Pagani, M. A. / D'Egidio, M. G. et al. | 2004
- 391
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Binding of Gluten Peptides to the Coeliac Disease-associated HLA-DQ2 Molecule by Computational MethodsCostantini, S. / Colonna, G. / Rossi, M. / Facchiano, A.M. et al. | 2004
- 395
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Evidence of Panicum Miliaceum as a Safe Food for Coeliac PatientsFusari, F. / Petrini, A. / De Vincenzi, M. / Pogna, N. et al. | 2004
- 398
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Effects of Rye and Barley in Coeliac DiseaseSabbatella, L. / Vetrano, S. / Di Tola, M. / Casale, C. / Anania, M.C. / Picarelli, A. et al. | 2004
- 402
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Nutritional Components of Mill Stream FractionsSimmons, L.D. / Sutton, K.H. / Noorman, M.S. et al. | 2004
- 406
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Fermented Wheat Germ Extract in the Treatment of Colorectal CancerTömösközi-Farkas, R. / Hidvégi, M. et al. | 2004
- 413
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Specificity of Action of the Wheat Bug (Nysius Huttoni) ProteinaseEvery, D. / Sutton, K.H. / Shewry, P.R. / Tatham, A.S. / Coolbear, T. et al. | 2004
- 417
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Inhibition Effects of Plant Extracts on the Protease Activity in Bug (Eurygaster spp.) Damaged WheatsOlanca, B. / Sivri, D. et al. | 2004
- 421
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Effects of Intercultivar Variation of the Gluten Proteins and Rheological Properties of Bug (Eurygaster spp.) Damaged WheatsSivri, D. / Olanca, B. / Ath, A. / Köksel, H. et al. | 2004
- 425
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Relationships between Timing of Eurigaster Maura Attacks and Gluten Degradation in Two Bread Wheat CultivarsVaccino, P. / Corbellini, M. / Curioni, A. / Zoccatelli, G. / Migliardi, M. / Tavella, L. et al. | 2004
- 429
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Effect of Fusarium Proteases on Breadmaking PropertiesVázquez, D. / Gonnet, S. / Nin, M. / Bentancur, O. et al. | 2004
- 433
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Breakdown of Glutenin Polymers During Dough Mixing by Eurygaster Maura ProteaseZoccatelli, G. / Vincenzi, S. / Corbellini, M. / Vaccino, P. / Tavella, L. / Curioni, A. et al. | 2004
- 439
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A Way to Improve the Water Resistance of Gluten-Based Biomaterials: Plasticization with Fatty AcidsPommet, M. / Redl, A. / Morel, M.H. / Guilbert, S. et al. | 2004
- 443
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Wheat Gluten based Biomaterials: Environmental Performance, Degradability and Physical ModificationsDomenek, S. / Morel, M.-H. / Guilbert, S. et al. | 2004
- 447
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Gluten Films: Effect of Composition and Processing on Properties and StructurePopineau, Y. / Mangavel, C. / Guéguen, J. et al. | 2004
- 453
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A Lipid Transfer Protein from Farro (Triticum Dicoccon Schrank) and Common Wheat (Triticum Aestivum L. cv. Centauro)Capocchi, A. / Fontanini, D. / Galleschi, L. / Lombardi, L. / Lorenzi, R. / Saviozzi, F. / Zandomeneghi, M. et al. | 2004
- 457
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Evidence of a Gene Coding for Grain Softness Protein (GSP-la) on the Long Arm of Chromosome 5D in Triticum AestivumGazza, L. / Niglio, A. / Nocente, F. / Pogna, N.E. et al. | 2004
- 461
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Relationship between Sequence Polymorphism of GSP-1 and Puroindolines in Triticum Aestivum and Aegilops TauschiiMassa, A.N. / Morris, C.F. et al. | 2004
- 465
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Author IndexLafiandra, D. / Masci, S. / D′Ovidio, R. et al. | 2004
- 469
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Subject IndexLafiandra, D. / Masci, S. / D′Ovidio, R. et al. | 2004
- P001
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Front MatterLafiandra, D. / Masci, S. / D′Ovidio, R. et al. | 2004
- P007
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PrefaceLafiandra, D. / Masci, S. / D′Ovidio, R. et al. | 2004
- P008
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SponsorsLafiandra, D. / Masci, S. / D′Ovidio, R. et al. | 2004
- P009
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ContentsLafiandra, D. / Masci, S. / D'Ovidio, R. et al. | 2004