
Fractionation of Algerian common wheat proteins with 50 p.100 2-propanol: relationship with the technological quality
Keywords: کیفیت; Proteins; Insoluble glutenins; Wheat; Quality; 2-propanold.m., dry matters; INS GLUT, insoluble glutenins; MT, mixing time; 0.5P2-S, 2-propanol to 50 p.100 soluble; 0.5P2-INS, 2-propanol to 50 p.100 insoluble; 0.5P2, 2-propanol to 50 p.100 (v/v) in distil