A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat
Hardness of wheat endosperm is a physical property that depends on the genetic makeup of the grain and varies amongst different types/varieties. It is associated with proteins, particularly 14–15 kDa friabilins, which exist in higher amounts at the surface of starch in soft wheat grains while either...
| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Άρθρο |
| Γλώσσα: | English |
| Έκδοση: |
Elsevier
2024-06-01
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| Σειρά: | Food Chemistry Advances |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.sciencedirect.com/science/article/pii/S2772753X24000091 |