摘要
详细介绍了小麦面筋蛋白中麦谷蛋白和醇溶蛋白的亚基组成和结构,以及各亚基与面团品质的关系。
The composition and structure of vital wheat gluten, which contains the glutenin and gliadJn subunits, were reviewed in great detail in the paper. It also introduced the relationship between the subunJts and the dough quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期228-231,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(20676044)
国家863计划专题(2006AA10Z326)
