Baking quality parameters of wheat in relation to endosperm storage proteins

Baking quality parameters of wheat in relation to endosperm storage proteins

Wheat storage proteins of twelve winter wheat cultivars grown at the experimental field of the Agricultural Institute Osijek in 2009 were studied for their contribution to the baking quality. Composition of high molecular weight glutenin subunits (HMW-GS) was analyzed by SDS-PAGE method, while the p...

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Bibliographic Details
Main Authors: Daniela Horvat, G. Drezner, Rezica Sudar, D. Magdić, Valentina Španić
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2012-01-01
Series:Croatian Journal of Food Science and Technology
Online Access:http://hrcak.srce.hr/file/126222

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