Qualitative and quantitative changes in barley seed protein patterns during the malting process analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with respect to malting quality-Reference-Cited by-同舟云学术

Qualitative and quantitative changes in barley seed protein patterns during the malting process analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with respect to malting quality

Published:1992 Issue:1 Volume:13 Page:787-797
ISSN:0173-0835
Container-title:Electrophoresis
language:en
Short-container-title:Electrophoresis

Author:

Weiss Walter,Postel Wilhelm,Görg Angelika

Publisher

Wiley

Subject

Clinical Biochemistry,Biochemistry,Analytical Chemistry

Reference34 articles.

1. Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree

2. Correlations between the inheritance of certain high-molecular weight subunits of glutenin and bread-making quality in progenies of six crosses of bread wheat

3. Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality

4. Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality

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