The occurrence of friabilins in triticale and their relationship with grain hardness and baking quality.

Abstract

Grain hardness is a quality parameter in wheat and other cereals. In wheat, a group of M(r) 15 000 proteins called friabilins have been shown to be related to grain hardness. The objective of this study was to determine the presence of friabilins on starch granules of different triticale lines and their relationship with grain texture and baking quality… (More)

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Cite this paper

@article{Ramirez2003TheOO, title={The occurrence of friabilins in triticale and their relationship with grain hardness and baking quality.}, author={Aldana A Ramirez and Gabriela P{\'e}rez and Pablo Daniel Ribotta and Alberto E Le{\'o}n}, journal={Journal of agricultural and food chemistry}, year={2003}, volume={51 24}, pages={7176-81} }