1. Functional properties of wheat glutenin;Weegels;Journal of Cereal Science,1996
2. Molecular weight distribution of wheat proteins;Southan;Cereal Chemistry,1999
3. Effects of acid-soluble and acid-insoluble gluten proteins on the rheological and baking properties of wheat flours;Preston;Cereal Chemistry,1980
4. Disulfide bonds in acetic acid soluble and insoluble glutenin fractions;Keck-Gassenmeier,1996
5. Mixing properties as a measure of reversible reduction and oxidation of doughs;Békés;Cereal Chemistry,1994