Liberation of Subunit Polypeptides of Glutenin by Partial Reduction at pH 6.0
Author:
Publisher
Oxford University Press (OUP)
Subject
General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology
Link
http://www.tandfonline.com/doi/pdf/10.1080/00021369.1984.10866349
Reference1 articles.
1. D. D. Kasarda, J. E. Bernardian, C. C. Nimmo, “Advances in Cereal Science and Technology,” Vol. 1, ed. by Pomerantz, American Association of Cereal Chemists, St. Paul, Minn., 1976, p. 158.
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Examination of the Structure of the Glutenin Macropolymer in Wheat Flour and Doughs by Stepwise Reduction;Journal of Agricultural and Food Chemistry;1998-08-22
2. EFFECTIVENESS OF THE ELECTROENDOSMOTIC PREPARATIVE ELECTROPHORESIS FOR THE PURIFICATION OF ALL PROTEINS AND POLYPEPTIDES FROM BEER;Journal of the Institute of Brewing;1993-01-02
3. The role of a low molecular weight glutenin fraction in the cooking quality of durum wheat pasta;Journal of the Science of Food and Agriculture;1989
4. Stufenweise Reduktion von Weizenglutelin mit Mercaptoethanol und Dithioerythrit;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1988-07
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