Relationship Between Gluten Strength and Glutenin Proteins in Durum Wheat Cultivars
Author:
Publisher
Wiley
Subject
Plant Science,Genetics,Agronomy and Crop Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0523.1990.tb00443.x/fullpdf
Reference30 articles.
1. The sulphydryl plus disulphide content in the proteins of durum wheat and its relationship with the cooking quality of pasta
2. WHEAT CULTIVAR IDENTIFICATION BY GLIADIN ELECTROPHOREGRAMS. I. APPARATUS, METHOD AND NOMENCLATURE
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