A fast-moving β-gliadin from cappelle-desprez
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference8 articles.
1. Isolation of a cappelle-desprez gliadin
2. Partial characterisation of a wheat germ agglutinin and an albumin
3. Isolation of two γ-gliadins from cappelle-desprez
4. The spectrophotometric determination of tyrosine and tryptophan in proteins
5. Complete amino acid analysis of proteins from a single hydrolysate.
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1. Barley Protein Isolate: Thermal, Functional, Rheological, and Surface Properties;Journal of the American Oil Chemists' Society;2007-01-20
2. The Location of Disulphide Bonds in Monomeric y-type Gliadins;Journal of Cereal Science;1997-09
3. Disulphide Bonds in Wheat Gluten Proteins;Journal of Cereal Science;1997-05
4. β-gliadin proteins from Maris Widgeon wheat;Journal of the Science of Food and Agriculture;1985-09
5. Slow triplet β-gliadin from cappelle-desprez;Journal of the Science of Food and Agriculture;1983-06
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