Effect of HMM Glutenin Subunits on Wheat Quality Attributes

Effect of HMM Glutenin Subunits on Wheat Quality Attributes

Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. The main objective of this study is the evaluation of the influence of HMM-GS on flour processing prop...

Full description

Bibliographic Details
Main Authors: Daniela Horvat, Želimir Kurtanjek, Georg Drezner, Gordana Šimić, Damir Magdić
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2009-01-01
Series:Food Technology and Biotechnology
Subjects:
wheat
technological quality
HMM-GS
principal components
cluster analysis
Online Access:http://hrcak.srce.hr/file/62474

Similar Items

Similar Items