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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/1872

Title: Efeito das proteínas de reserva e das associadas ao amido aos lipidos nas propriedades reológicas de farinhas de trigo mole
Other Titles: Effects of prolamins, puroindolines and waxy proteins on rheological properties of bread wheat flours
Authors: Bagulho, Ana Sofia Rosa
Advisor: Sousa, Raul Filipe Xisto Bruno de
Carrillo Becerrill, José Maria
Brites, Carla Maria Cadete Martins Moita
Keywords: Triticum aestivum L.
glutenins
gliadins
puroindolines
waxy proteins
gluten quality
flour viscosity
Issue Date: 2008
Abstract: The main objective of this doctoral thesis is to advance in the genetic and functional knowledge of the prolamins, puroindolines, waxy proteins and link with dough rheological behaviour and flour viscosity
Description: Doutoramento em Engenharia Agro-Industrial - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/1872
Appears in Collections:BISA - Teses de Doutoramento / Doctoral Thesis

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