Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference16 articles.
1. Belitz, H,-D., Hoffmann, D., Kieffer, R., Nitsche, G. (1975). Eigenschaften nativer und modifizierter Kleberproteine des Weizens.Getreide Mehl 29:270?272.
2. Crozet, N., Guilbot, A. (1974). A note on the influence of osmium fixation on wheat flour lipids; observation by transmission and scanning electron microscopy.Cereal Chem. 51 300?304.
3. Dill, D.B., Alsberg, C.L. (1925). A modification of the method of preparing gliadin.J. Biol. Chem. 63 279?304.
4. Grosskreutz, J.C. (1960). The physical structure of wheat protein.Biochim. Biophys. Acta 38 400?409.
5. Grosskreutz, J.C. (1961 a). The molecular size and shape of some major wheat protein fractions.Biochim. Biophys. Acta 51 277?282.