Protein interactions during flour mixing using wheat flour with altered starch

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Protein interactions during flour mixing using wheat flour with altered starch

© 2017 Elsevier Ltd Wheat grain proteins responses to mixing and thermal treatment were investigated using Mixolab-dough analysis systems with flour from two cultivars, Ventura-26 (normal amylose content) and Ventura-19 (reduced amylose content). Size exclusion high performance liquid chromatography...

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Bibliographic Details
Main Authors:	Wang, X., Appels, R., Zhang, X., Diepeveen, Dean, Torok, K., Tomoskozi, S., Bekes, F., Ma, W., Sharp, P., Islam, S.
Format:	Journal Article
Published:	Elsevier BV 2017
Online Access:	http://hdl.handle.net/20.500.11937/58893

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