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GrainGenes Reference Report: JCS-39-9

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Reference	JCS-39-9
Title	Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture
Journal	Journal of Cereal Science
Year	2004
Volume	39
Pages	9-19
Author	Kovacs MIP Fu BX Woods SM Khan K
Keyword	[ Hide all but 1 of 40 ] allelic variation breeding breeding program chinese density dough dough properties durum wheat flour food generation gluten gluten protein glutenin hydrophobic bonds locus molecular weight nacl noodle physical-properties protein protein composition protein content quality ratio salted noodle quality selection stability subunit subunit composition swelling index texture thermal stability thermodynamic properties thermostability viscoelastic properties viscoelasticity water weight glutenin subunits wheat gluten

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