STUDIES ON GLUTELINS
Open Access
- 1 May 1927
- journal article
- Published by Elsevier in Journal of Biological Chemistry
- Vol. 73 (1) , 321-329
- https://doi.org/10.1016/s0021-9258(18)84315-0
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- THE ISO-ELECTRIC POINTS OF VARIOUS PROTEINSJournal of the American Chemical Society, 1926
- The chemistry of the strength of wheat flourThe Journal of Agricultural Science, 1924
- The Amino Acid Distribution in Proteins of Wheat Flours - With a Note on an Improved Method for the Preparation of Aldehyde-Free AlcoholIndustrial & Engineering Chemistry, 1924
- The chemistry of the strength of wheat flourThe Journal of Agricultural Science, 1922
- ON THE CHEMICAL CONSTITUTION OF THE PROTEINS OF WHEAT FLOUR AND ITS RELATION TO BAKING STRENGTHJournal of Industrial & Engineering Chemistry, 1916
- The Chemistry of Strength of Wheat FlourThe Journal of Agricultural Science, 1907