ISSN:
1546-1696
Quelle:
Nature Archives 1869 - 2009
Thema:
Biologie
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
[Auszug] For successful bread-making, dough made from wheat flour needs to have considerable elasticity. The elasticity is provided in part by seed storage proteins called high molecular weight (HMW) glutenin subunits. Two particular HMW subunits, numbers 12 and 10 have been found previously to confer ...
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1038/nbt1289-1281
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