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GrainGenes Author Report: Keentok M

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Author

Keentok M

Paper

Uthayakumaran S et al. (2002) Synergistic and additive effects of three high molecular weight glutenin subunit loci. I. Effects on wheat dough rheology Cereal Chemistry 79:294-300. Gras PW et al. (2001) Gluten protein functionality in wheat flour processing: a review Australian Journal of Agricultural Research 52:1311-1323. Uthayakumaran S et al. (2000) Basic rheology of bread dough with modified protein content and glutenin-to-gliadin ratios Cereal Chemistry 77:744-749.

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