Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе:
https://open.uns.ac.rs/handle/123456789/15867
Nаziv: | The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.) | Аutоri: | Torbica, Aleksandra Antov, Mirjana Mastilović, Jasna Knežević, D. |
Dаtum izdаvаnjа: | окт-2007 | Izdаvаč: | Elsevier | Čаsоpis: | Food Research International | Sažetak: | The influence of changes in glutenin-gliadin complex of grain on technological quality of the wheat variety (Triticum aestivum L.) was studied. It was shown that wheat-bug attack caused differences in electrophoregram pattern of glutenins and gliadins concerning their number, intensities and molecular weights. The environmental influence had detrimental effect on rheological properties of dough. Expected heat-stress effect - the increase of gliadin-glutenin ratio was not detected. The modified method for gluten index was introduced and it was proven as superior to the standard method in predicting technological quality of wheat. © 2007 Elsevier Ltd. All rights reserved. | URI: | https://open.uns.ac.rs/handle/123456789/15867 | ISSN: | 09639969 | DOI: | 10.1016/j.foodres.2007.05.009 |
Nаlаzi sе u kоlеkciјаmа: | FINS Publikacije/Publications TF Publikacije/Publications |
Prikаzаti cеlоkupаn zаpis stаvki
SCOPUSTM
Nаvоđеnjа
55
prоvеrеnо 15.03.2024.
Prеglеd/i stаnicа
46
Prоtеklа nеdеljа
9
9
Prоtеkli mеsеc
8
8
prоvеrеnо 10.05.2024.
Google ScholarTM
Prоvеritе
Аlt mеtrikа
Stаvkе nа DSpace-u su zаštićеnе аutоrskim prаvimа, sа svim prаvimа zаdržаnim, оsim аkо nije drugačije naznačeno.