Effect of HMM Glutenin Subunits on Wheat Quality Attributes

Article English OPEN
Daniela Horvat; Želimir Kurtanjek; Georg Drezner; Gordana Šimić; Damir Magdić;
  • Publisher: University of Zagreb
  • Journal: Food Technology and Biotechnology (issn: 1330-9862, eissn: 1334-2606)
  • Publisher copyright policies & self-archiving
  • Subject: Biotechnology | TP368-456 | technological quality | wheat | principal components | HMM-GS | cluster analysis | TP248.13-248.65 | Food processing and manufacture
    mesheuropmc: food and beverages

Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. The main objective of this study is the evaluation of the influence of H... View more
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