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Comparison of gluten quality in triticale: A fractionation-reconstitution study

Peña-Bautista, R.J.

Comparison of gluten quality in triticale: A fractionation-reconstitution study - 1987 - Printed

Graphs, tables, references p. 132 Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352

English

Subjects--Topical Terms:
Enzymes
Gluten
Hexaploids
Organic compounds
Processing
Proteins
Quality
Triticales

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Knowledge Center Catalog

Comparison of gluten quality in triticale: A fractionation-reconstitution study

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Comparison of gluten quality in triticale: A fractionation-reconstitution study

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org