Subject
Agronomy and Crop Science,Immunology,Food Science
Reference105 articles.
1. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt
2. Influence of HMW and LMW glutenin subunits on gluten strength in hexaploid tritordeum
3. Anjum, F. M. (1991).Electrophoretic identification and technological characterization of Pakistani wheats(Ph.D. thesis). Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas.