The biochemical basis of pasta cooking quality. Its consequences for durum wheat breeders [protein, gliadin, glutenin, lipid, starch, enzyme, macromolecular interaction]
Feillet, P.
The biochemical basis of pasta cooking quality. Its consequences for durum wheat breeders [protein, gliadin, glutenin, lipid, starch, enzyme, macromolecular interaction] - 1984 - Printed
76 ref., Summaries (En, Fr)
English
0240-8813
Carbohydrates
Cereal products
Cereals
Chemicophysical properties
Chemistry
Crops
Economic plants
Food processing
Foods
Glumiflorae
Grain crops
Gramineae
Monocotyledons
Organic compounds
Pasta
Plant products
Plants
Polysaccharides
Processing
Products
Proteins
Wheat triticum spp.
Triticum
Wheat
85-116846
The biochemical basis of pasta cooking quality. Its consequences for durum wheat breeders [protein, gliadin, glutenin, lipid, starch, enzyme, macromolecular interaction] - 1984 - Printed
76 ref., Summaries (En, Fr)
English
0240-8813
Carbohydrates
Cereal products
Cereals
Chemicophysical properties
Chemistry
Crops
Economic plants
Food processing
Foods
Glumiflorae
Grain crops
Gramineae
Monocotyledons
Organic compounds
Pasta
Plant products
Plants
Polysaccharides
Processing
Products
Proteins
Wheat triticum spp.
Triticum
Wheat
85-116846