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GrainGenes Reference Report: CCM-81-38

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Reference	CCM-81-38
Title	Effects of wheat protein fractions on flour tortilla quality
Journal	Cereal Chemistry
Year	2004
Volume	81
Pages	38-43
Author	Pascut S Kelekci N Waniska RD
Keyword	[ Hide all but 1 of 29 ] baking quality bread breadmaking properties difference dough dough properties functionality gliadin gluten gluten proteins glutenin moisture parameters ph processing parameters products protein protein content protein fraction protein fractions quality resistance specific stability texture water absorption wheat flour wheat gluten wheat protein

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