Assessment of the potential bread baking quality of New Zealand wheats by RP-HPLC of glutenins
- 1 September 1989
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 10 (2) , 113-121
- https://doi.org/10.1016/s0733-5210(89)80040-2
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Chromosomal control of glutenin subunits in aneuploid lines of wheat: analysis by reversed-phase high-performance liquid chromatographyTheoretical and Applied Genetics, 1985
- Detection of quality differences among wheats by high-performance liquid chromatographyJournal of Chromatography A, 1985
- Reversed-phase high-performance liquid chromatography of durum wheat gliadins: Relationships to durum wheat qualityJournal of Cereal Science, 1984
- Reversed-phase high-performance liquid chromatography of reduced glutenin, a disulfide-bonded protein of wheat endospermJournal of Chromatography A, 1984
- Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating mediumPlanta, 1979