THE NATURE AND IDENTITY OF WHEAT GLUTENIN
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference15 articles.
1. ON THE CHEMICAL CONSTITUTION OF THE PROTEINS OF WHEAT FLOUR AND ITS RELATION TO BAKING STRENGTH
2. The Amino Acid Distribution in Proteins of Wheat Flours - With a Note on an Improved Method for the Preparation of Aldehyde-Free Alcohol
3. PREPARATION, SOLUBILITY, AND SPECIFIC ROTATION OF WHEAT GLIADIN
Cited by 5 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. Untersuchungen �ber WeizenproteineI. Mitteilung Elektrophoretisehe Fraktionierung und Bausteinanalysen von Gliadin Glutenin und Gesamtkleber;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1966-12
2. The solubility of wheat gluten;Biochimica et Biophysica Acta;1953-01
3. Plant Proteins;Advances in Protein Chemistry;1949
4. THE CYSTINE CONTENT OF ACID- AND ALKALI-PREPARED GLUTENIN;Journal of Biological Chemistry;1938-09
5. PREPARATION AND HEAT DENATURATION OF THE GLUTEN PROTEINS;Canadian Journal of Research;1931-10-01
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