THE INFLUENCE OF HEAT AND COLD STRESS ON GLUTEN PROTEIN AND STARCH IN WHEAT
The ability of wheat flour to be processed into bread and other products is largely determined by the gluten proteins, which confer unique visco-elastic properties to dough. These proteins are influenced by genetic make up and the environment in which the plants are grown. The objective of this stud...
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| Format: | Others |
| Language: | en-uk |
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University of the Free State
2009
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| Online Access: | http://etd.uovs.ac.za//theses/available/etd-02062009-141420/restricted/ |