Cargando…
Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India
Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46 to 43.04%, and from 8.28 to 15.00%, respectiv...
Autores principales: | Siddiqi, Raashid Ahmad, Singh, Tajendra Pal, Rani, Monika, Sogi, Dalbir Singh, Bhat, Mohd Akbar |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7506077/ https://www.ncbi.nlm.nih.gov/pubmed/33015119 http://dx.doi.org/10.3389/fnut.2020.00141 |
Ejemplares similares
-
Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals
por: Rani, Monika, et al.
Publicado: (2021) -
Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour
por: Bangar, Sneh Punia, et al.
Publicado: (2022) -
Book Review: Tortillas Wheat Flour and Corn Products
por: García-Lara, Silverio
Publicado: (2016) -
Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish
por: Maisont, Suchada, et al.
Publicado: (2021) -
Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
por: Kong, Feng, et al.
Publicado: (2022)