Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
March 1, 2008Cereal Chemistry

Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough

View Full Paper
Ask AI
Bookmark
Share

Authors

JOJae‐Bom OhmEdward T. Schafer Agricultural Research CenterARAndrew S. RossOregon State UniversityCPC. J. PetersonBrigham Young University

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Ohm et al. (2008) studied this question.

synapsesocial.com/papers/6aa7c0be21935eeb407130bchttps://doi.org/10.1094/cchem-85-2-0123
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Improved staining of proteins in polyacrylamide gels including isoelectric focusing gels with clear background at nanogram sensitivity using Coomassie Brilliant Blue G‐250 and R‐2501988 · 2,689 citations
  2. 2Alkaline‐Carbonate Noodles from Hard Winter Wheat Flours Varying in Protein, Swelling Power, and Polyphenol Oxidase Activity2005 · 37 citations
  3. 3Protein Changes During Various Stages of Breadmaking of Four Spring Wheats: Quantification by Size‐Exclusion HPLC1999 · 26 citations