Heterogeneity of avenin, the oat prolamin
- 1 November 1978
- journal article
- research article
- Published by Elsevier in Biochimica et Biophysica Acta (BBA) - Protein Structure
- Vol. 537 (1) , 22-30
- https://doi.org/10.1016/0005-2795(78)90599-8
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- PROTEIN ISOLATE FROM HIGH‐PROTEIN OATS: PREPARATION, COMPOSITION AND PROPERTIESJournal of Food Science, 1977
- Protein Concentration, Concentration of Protein Fractions, and Amino Acid Balance in Oats1Crop Science, 1976
- PROTEIN CONTENT AND AMINO ACID COMPOSITION IN GROATS AND HULLS OF DEVELOPING OATS (Avena sativa)Journal of Food Science, 1976
- Chemistry of oats: Protein foods and other industrial productsC R C Critical Reviews in Food Science and Nutrition, 1975
- Amino acid profiles of chemical and anatomical fractions of oat grainsJournal of the Science of Food and Agriculture, 1973
- Oats and their dry-milled fractions. Protein isolation and properties of four varietiesJournal of Agricultural and Food Chemistry, 1972
- Amino acid composition of oat groatsJournal of Agricultural and Food Chemistry, 1971
- Fractional extraction of cereal flour proteinsJournal of the Science of Food and Agriculture, 1968
- Über die Proteine des Hafers (XI. Mitteilung über Samenproteine)Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1963
- THE USE OF FLUORIDES IN THE MANUFACTURE OF ALCOHOL.Journal of the American Chemical Society, 1892