Reduction and reoxidation of wheat glutenin★
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,Biochemistry,Biophysics
Reference14 articles.
1. Molecular weight studies on glutenin before and after disulfide-bond splitting
2. Wheat gluten and its glutenin component: Viscosity, diffusion and sedimentation studies
3. Reduction and starch-gel electrophoresis of wheat gliadin and glutenin
4. Reversible reduction and reoxidation of the disulfide bonds in wheat gliadin
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