Comparative Studies of High MrSubunits of Rye and Wheat. II. Partial Amino Acid Sequences-Reference-Cited by-同舟云学术

Comparative Studies of High MrSubunits of Rye and Wheat. II. Partial Amino Acid Sequences

Published:1999-11 Issue:3 Volume:30 Page:303-313
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Kipp B.,Wieser H.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference13 articles.

1. Comparative studies of high Mrsubunits of rye and wheat. I. Isolation and biochemical characterisation and effects on gluten extensibility;Kipp;Journal of Cereal Science,1996

2. High molecular weight subunits of wheat glutenin;Shewry;Journal of Cereal Science,1992

3. N-terminal amino acid sequences show that D Hordein of barley and high molecular weight (HMW) secalins of rye are homologous with HMW glutenin subunits of wheat;Shewry;Cereal Chemistry,1988

4. Comparative investigations of partial amino acid sequences of prolamins and glutelins from cereals. VIII. Amino acid sequences of glutelin peptides;Wieser;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1988

5. Amino-acid sequence of the coeliac active gliadin peptide B3142;Wieser;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1984

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