Comparison of wheat varieties by starch-gel electrophoresis of their grain proteins-Reference-Cited by-同舟云学术

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Comparison of wheat varieties by starch-gel electrophoresis of their grain proteins

Published:1968-03 Issue:3 Volume:19 Page:169-176
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Doekes G. J.

Publisher

Wiley

Subject

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

Reference11 articles.

1. C.S.I.R.O. ‘Wheat research’, Rep. C.S.I.R.O. Aust., 1965/66, p. 4

2. Electrophoresis and fractionation of wheat gluten

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2. RP–HPLC and Capillary Electrophoresis of Subunits from Glutenin Isolated by SDS and Osborne Fractionation;Journal of Cereal Science;1995-11

3. Large-scale Separation of Gliadins and their Bread-making quality;Journal of Cereal Science;1994-11

4. DETECTION OF PEA FLOUR IN FLOUR OF CHICKPEA BY LACTATE POLYACRYLAMIDE GEL ELECTROPHORESIS;Journal of Food Quality;1989-12

5. Influence of gliadin composition and high molecular weight subunits of glutenin on dough properties in an F3 population of a bread wheat cross;Journal of Cereal Science;1988-01

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