Article

Gluten protein functionality in wheat flour processing: a review

2001-11-21

Abstract excerpt

Gluten protein functionality remains the basis of any understanding of the end-product quality of wheat flours. Information about this functionality has been obtained by both in vivo and in vitro studies. Recent advances include structure/function studies of deletion mutants and transformed genotypes, where the genes incorporated were both naturally occurring genes and genes which have been desired to provide spec...

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Identifiers and source

Literature Corpus work: 7601ca41-98f8-5374-9bfe-25fa5bf6da12
DOI: 10.1071/ar01068

Open publication

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