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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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書誌詳細
主要な著者: Tosi, Paola, Parker, Mary, Gritsch, Cristina S., Carzaniga, Raffaella, Martin, Barry, Shewry, Peter R.
フォーマット: Artigo
言語:Inglês
出版事項: Oxford University Press 2009
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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