1. Aranyi, C., and Hawrylewicz, E. J. 1972. Preparation and isolation of acid-catalyzed hydrolysates from wheat gluten. J. Agric. Food Chem.
20:670–675.
2. Bale, R., and Muller, H. G. 1970. Application of the statistical theory of rubber elasticity to the effect of heat on wheat gluten. J. Food Technol.
5:295–300.
3. Batey, I. L. 1980. Chemical modification as a probe of gluten structure. Ann. Technol. Agric.
29:363–375.
4. Bartoszewicz, K., Kaczkowski, J., and Liss, W. 1972. Hydrodynamic properties of gluten and glutenin obtained from flour of different baking quality. Bull. Acad. Pol. Sci. Ser. Sci. Biol.
20:827–831.
5. Beckwith, A. C., Nielsen, H.-C., Wall, J. S., and Huebner, F. R. 1966. Isolation and characterization of a high-molecular-weight protein from wheat gliadin. Cereal Chem.
43:14–28.