Blar i Publikasjoner fra Cristin - NMBU på emneord "Breadmaking quality"

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    • Polymerisation of gluten proteins in developing wheat grain as affected by desiccation 

      Koga, Shiori; Böcker, Ulrike; Wieser, H; Koehler, P; Uhlen, Anne Kjersti; Moldestad, Anette Aamodt (Journal article; Peer reviewed, 2017)
      The breadmaking quality of wheat is affected by the composition of gluten proteins and the polymerisation of subunits that are synthesised and accumulated in developing wheat grain. The biological mechanisms and time course ...