Effect of wheat flour protein compositions on the quality of deep-fried gluten balls

Disulphide Bonds in Wheat Gluten Proteins

Peter R. Shewry, Arthur S. Tatham · Journal of Cereal Science · 1997 · 534 citations

Life Sciences, Biochemistry, Food Science +13

Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: an improved chromatographic procedure

I. L. Batey, R.B. Gupta, F. MacRitchie · Europe PMC (PubMed Central) · 1991 · 195 citations

Agriculture, Biochemistry, Food Science +16

A method of flour quality assessment for Japanese noodles

Masahiro Oda, Yuri YASUDA, Soichiro Okazaki et al. · Europe PMC (PubMed Central) · 1980 · 179 citations

Agriculture, Food Science, Nutritional Sciences +7

Diversity of grain proteins and bread wheat quality

G. Branlard, Mireille Dardevet · Journal of Cereal Science · 1985 · 173 citations

Agriculture, Crop Sciences, Food Science +14

The Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat

J.E. Dexter, K.R. Preston, D G E Martin et al. · Journal of Cereal Science · 1994 · 109 citations

Agriculture, Food Science, Cereal Science +14