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Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reve...

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Detalles Bibliográficos
Autores principales:	Franaszek, Sławomir, Salmanowicz, Bolesław
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	De Gruyter 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234812/ https://www.ncbi.nlm.nih.gov/pubmed/34222664 http://dx.doi.org/10.1515/biol-2021-0059

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