STUDY OF WHEAT PROTEIN DEGRADATION DURING GERMINATION
Glutens, the storage proteins of cereals, play significant role in technological and nutraceutical quality of cereal grains. Whereas the high content of glutens allows making better structure of dough, consummation of foods with high gluten content can cause digestive problems. In our work, we studi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2012-06-01
|
| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2012/05/Michalcova_jmbfs_0095.pdf |