Glutenin and dough tenacity
- 1 June 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (6) , 551-556
- https://doi.org/10.1002/jsfa.2740290609
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Re‐examination of the linear glutenin hypothesisJournal of the Science of Food and Agriculture, 1977
- The estimation of rheologically important thiol and disulphide groups in doughJournal of the Science of Food and Agriculture, 1974
- A modified hypothesis for the structure and rheology of glutelinsJournal of the Science of Food and Agriculture, 1972
- A hypothesis for the structure and rheology of gluteninJournal of the Science of Food and Agriculture, 1968
- Amino acid analyses of glutenins and gliadinsJournal of the Science of Food and Agriculture, 1967
- Fundamental dimensions of polypeptide chainsProceedings of the Royal Society of London. B. Biological Sciences, 1953
- Apparent Specific Volume of α-Casein and β-Casein and the Relationship of Specific Volume to Amino Acid CompositionJournal of the American Chemical Society, 1949