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Publications by Charlene K Tanaka
Silencing of Omega-5 Gliadins in Transgenic Wheat Eliminates a Major Source of Environmental Variability and Improves Dough Mixing Properties of Flour
BMC Plant Biology
Plant Science
Differential Effects of a Post-Anthesis Fertilizer Regimen on the Wheat Flour Proteome Determined by Quantitative 2-De
Proteome Science
Biochemistry
Molecular Biology
Related publications
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
Phenolic Compounds in Wheat Flour and Dough
Australian Journal of Biological Sciences
The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
Rheological Studies of Wheat Flour Dough. Part II
Journal of the agricultural chemical society of Japan
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Evaluation of Water Absorption and Dough-Mixing Characteristics With Small Quantities of Wheat Flour Using the Micro-doughLAB
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Overexpression of Avenin-Like B Proteins in Bread Wheat (Triticum Aestivum L.) Improves Dough Mixing Properties by Their Incorporation Into Glutenin Polymers
PLoS ONE
Multidisciplinary
Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
Agriculture
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
