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Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers
We characterized the molecular weight distribution of polymeric proteins (PP) of bread wheat grains using asymmetric flow field flow fractionation (A4F). The experiment, involving six environmental conditions and 130 cultivars, offered the opportunity to approach the phenotypic values of the polymer...
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| 出版年: | Foods |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7697747/ https://ncbi.nlm.nih.gov/pubmed/33207650 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111675 |
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