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| DOI | 10.5073/JABFQ.2019.092.033 |
| Modern aspects of wheat grain proteins | |
| Langenkaemper, Georg; Zoerb, Christian | |
| 发表日期 | 2019 |
| ISSN | 1439-040X |
| 卷号 | 92页码:240-245 |
| 英文摘要 | The unique baking properties of wheat have contributed to the large variety of food products made of wheat. Wheat products are immensely popular, which is reflected in their ubiquitous consumption. Concerning wheat quality, a main challenge for intense gr |
| 关键词 | baking qualityceliac diseaseprotein analysisstorage proteinsTriticum aestivumwheatwheat allergywheat sensitivitygluten |
| 学科领域 | Plant Sciences |
| 语种 | 英语 |
| WOS记录号 | WOS:000485260000008 |
| 来源期刊 | JOURNAL OF APPLIED BOTANY AND FOOD QUALITY
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| 文献类型 | 期刊论文 |
| 条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/82853 |
| 作者单位 | Max Rubner Inst, Dept Safety & Qual Cereals, Schutzenberg 12, D-32756 Detmold, Germany |
| 推荐引用方式 GB/T 7714 | Langenkaemper, Georg,Zoerb, Christian. Modern aspects of wheat grain proteins[J],2019,92:240-245. |
| APA | Langenkaemper, Georg,&Zoerb, Christian.(2019).Modern aspects of wheat grain proteins.JOURNAL OF APPLIED BOTANY AND FOOD QUALITY,92,240-245. |
| MLA | Langenkaemper, Georg,et al."Modern aspects of wheat grain proteins".JOURNAL OF APPLIED BOTANY AND FOOD QUALITY 92(2019):240-245. |
| 条目包含的文件 | 条目无相关文件。 | |||||
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