Aggregation states of alcohol-soluble storage proteins of barley, rye, wheat and maize-Reference-Cited by-同舟云学术

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Aggregation states of alcohol-soluble storage proteins of barley, rye, wheat and maize

Published:1983-04 Issue:4 Volume:34 Page:362-369
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Field J. Michael,Shewry Peter R.,Miflin Benjamin J.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference41 articles.

1. ; The biology and biochemistry of cereal seed prolamins. In Seed Protein Improvement in Cereals and Grain Legumes Vol. 1, IAEA, Vienna, 1979, pp. 137–158.

2. PREPARATION, SOLUBILITY, AND SPECIFIC ROTATION OF WHEAT GLIADIN

3. The Extraction, Solubility, and Characterization of Two Groups of Barley Storage Polypeptides

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