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Trafficking of storage proteins in developing grain of wheat
The processing properties of the wheat flour are largely determined by the structures and interactions of the grain storage proteins (also called gluten proteins) which form a continuous visco-elastic network in dough. Wheat gluten proteins are classically divided into two groups, the monomeric glia...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Oxford University Press
2009
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2652050/ https://ncbi.nlm.nih.gov/pubmed/19174462 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jxb/ern346 |
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