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The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
Li, Shaopeng; Liu, Yingchun; Tong, Jingyang; Yu, Liwei; Ding, Mengyun; Zhang, Zhengmao; Rehman, Ata-Ur; Majzoobi, Mahsa; Wang, Zhonghua; Gao, Xin.
Afiliação
  • Li S; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
  • Liu Y; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
  • Tong J; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
  • Yu L; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
  • Ding M; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
  • Zhang Z; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
  • Rehman AU; E H Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
  • Majzoobi M; Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, VIC 3083, Australia.
  • Wang Z; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: zhonghuawang@nwsuaf.edu.cn.
  • Gao X; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: bestgaoxin@nwsuaf.edu.cn.
Food Res Int ; 130: 108914, 2020 04.
Article em En | MEDLINE | ID: mdl-32156364
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reologia / Pão / Glutens Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reologia / Pão / Glutens Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China País de publicação: Canadá