1. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties;Payne;Journal of the Science of Food and Agriculture,1987
2. The composition of high molecular weight glutenin subunits in Norwegian wheats and their relation to bread-making quality;Uhlen;Norwegian Journal of Agricultural Sciences,1990
3. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. I. Dissolution of total proteins in the absence of reducing agents;Singh;Cereal Chemistry,1990
4. Relationships between protein composition and functional properties of wheat flours;Gupta;Cereal Chemistry,1992
5. Fractionation of wheat flour proteins by size-exclusion-HPLC on an agarose-based matrix;Pasaribu;Journal of Cereal Science,1992