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Role of tryptophan content in determining gluten quality and wheat grain characteristics
Gluten protein makes 75–80% of the wheat protein and is of utmost importance because of its unique visco-elastic properties which have significant role in development of various food products especially the baked ones. The quality of gluten protein is determined by its subunit (glutenin and gliadin)...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9547235/ https://www.ncbi.nlm.nih.gov/pubmed/36217454 http://dx.doi.org/10.1016/j.heliyon.2022.e10715 |