The Contributions To Mixing Properties of 1D HMW Glutenin Subunits Expressed in a Bacterial System-Reference-Cited by-同舟云学术

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The Contributions To Mixing Properties of 1D HMW Glutenin Subunits Expressed in a Bacterial System

Published:1994 Issue: Volume: Page:97-103
ISSN:
Container-title:Improvement of Cereal Quality by Genetic Engineering
language:
Short-container-title:

Author:

Bekes F.,Anderson O.,Gras P. W.,Gupta R. B.,Tam A.,Wrigley C. W.,Appels R.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-2441-0_12.pdf

Reference17 articles.

1. American Association of Cereal Chemists (1983) ‘Approved Methods,’ AACC, St Paul, Minnesota Method No. 54-40.

2. Batey, I.L., Gupta, R.B., and MacRitchie, F. (1991) Cereal Chem. 68, 207–209.

3. Bekes, F., and Gras, P.W. (1992) Cereal Chem. 69, 229–230.

4. Bekes, F., Gras, P.W., and Gupta, R.B. (1994a) Cereal Chem. 71, 44–50.

5. Bekes, F., Gras P.W., Gupta R.B., Hickman, D.R., and Tatham, A.S. (1994b) J. Cereal Sci. 19, 3–7.

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