ISSN:
1546-1696
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
[Auszug] For successful bread-making, dough made from wheat flour needs to have considerable elasticity. The elasticity is provided in part by seed storage proteins called high molecular weight (HMW) glutenin subunits. Two particular HMW subunits, numbers 12 and 10 have been found previously to confer ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/nbt1289-1281