Amino Acid Composition of Wheat Varieties and Flours Varying Widely in Bread‐Making Potentialities
- 1 January 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (1) , 94-101
- https://doi.org/10.1111/j.1365-2621.1966.tb15420.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Comparison of the amino-acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine contentJournal of the Science of Food and Agriculture, 1960
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958
- Chromatography of Amino Acids on Sulfonated Polystyrene Resins. An Improved SystemAnalytical Chemistry, 1958
- The microbiological assay of amino acids. II. The distribution of amino acids in the wheat grainThe Analyst, 1946
- THE USE OF DYES FOR THE DETERMINATION OF ACID AND BASIC GROUPS IN PROTEINSPublished by Elsevier ,1944