Solubilisation and characterisation of wheat gluten proteins: correlations between the amount of aggregated proteins and baking quality.
D001939:Bread; D004044:Dietary Proteins / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D006358:Hot Temperature; D010455:Peptides / Q000032:analysis; D012995:Solubility; D014908:Triticum / Q000032:analysis*
D004044:Dietary Proteins; D010455:Peptides; D005983:Glutens