| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543218 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Accumulation of gliadins and glutenins in wheat varies with stage and cultivar. ⺠Rheological parameters of dough/gluten are associated with gliadins or glutenins. ⺠Grain peptidyl prolyl cis-trans isomerase activity is temporally regulated. ⺠Peptidyl prolyl cis-trans isomerase activity shows inter cultivar variability. ⺠Storage protein deposition is related with peptidyl prolyl cis-trans isomerases.
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Authors
Tanima Dutta, Harsimran Kaur, Sandeep Singh, Akanksha Mishra, Jayant K. Tripathi, Narpinder Singh, Ashwani Pareek, Prabhjeet Singh,