The Protein Chemistry of Cereal Grains-Reference-Cited by-同舟云学术

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The Protein Chemistry of Cereal Grains

Published:2016 Issue: Volume: Page:98-108
ISSN:
Container-title:Encyclopedia of Food Grains
language:
Short-container-title:

Author:

Békés F.,Wrigley C.W.

Publisher

Elsevier

Reference26 articles.

1. A translation of Beccari's lecture “Concerning Grain” (1729);Bailey;Cereal Chem.,1941

2. Rye: Production, Chemistry and Technology,2001

3. Sorghum and Millets: Chemistry and Technology,1995

4. Origin of the word protein;Hartley;Nature,1951

5. Cereal Grain Quality;Henry,1996

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2. Detection of meteorological influence on bread wheat quality in Hebei province, China based on the gradient boosting decision tree;Frontiers in Plant Science;2023-05-30

3. Difference analysis of the structure and functional properties among coix seed prolamin fractions (α‐, β‐, and γ‐coixin);Journal of Food Science;2023-04-06

4. The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates;LWT;2022-11

5. The study results of the world collection of hullless barley according to grain quality in the south of the Rostov region;Grain Economy of Russia;2020-12-22

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