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GrainGenes Reference Report: JFC-49-2627

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Reference	JFC-49-2627
Title	Tyrosine cross-links: Molecular basis of gluten structure and function
Journal	Journal of Agricultural and Food Chemistry
Year	2001
Volume	49
Pages	2627-2632
Author	Tilley KA [ Show all 6 ]
External Databases	Pubmed: 11368646
Keyword	[ Hide all but 1 of 28 ] baking bonds bread-malting breadmaking breadmaking quality complexes contribute cross-link disulfide bond dough exchange extensin gluten glutenin glutenin subunit isodityrosine mixing molecular-basis peptide protein protein structure quality structure subunit triticum aestivum tyrosine washington weight subunits

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