Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index

Authors :: Di Luccia, A.
Lamacchia, C.
Mamone, G.
Picariello, G.
Trani, A.
Masi, P.
Addeo, F.
Source :: Journal of Food Science. May, 2009, Vol. 74 Issue 4, C307-C311
Publication Year :: 2009

Subjects :: Electrophoresis -- Usage
Flour -- Composition
Flour -- Mechanical properties
Gluten -- Chemical properties
Gluten -- Electric properties
Rheology -- Usage
Business
Food/cooking/nutrition

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