Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from ?-gliadins-Reference-Cited by-同舟云学术

Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from ?-gliadins

Published:1993-03 Issue:3 Volume:196 Page:239-247
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

K�hler Peter,Belitz Hans -Dieter,Wieser Herbert

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01202740.pdf

Reference40 articles.

1. Shewry PR, Miflin BJ (1985) In: Pomeranz Y (ed) Advances in cereal science and technology, vol VIL American Association of Cereal Chemists, St. Paul, Minnesota, p 1

2. Wieser H, Seilmeier W, Belitz H-D (1991) Getreide Mehl Brot 45:35

3. Tsen CC, Bushuk W (1963) Cereal Chem 40:399

4. Dirndorfer M, Kieffer R, Belitz H-D (1986) Z Lebensm Unters Forsch 183:33

5. Sullivan B, Dahle LK, Schipke JH (1963) Cereal Chem 40:515

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