Wheat albumin and globulin proteins: Purothionin levels of stored flour
- 1 July 1976
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 27 (7) , 688-690
- https://doi.org/10.1002/jsfa.2740270716
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Wheat flour proteins: The selectivity of solvents and the stability of gliadin and glutenin fractions of stored floursJournal of the Science of Food and Agriculture, 1975
- Large-Scale preparation of gliadin proteinsJournal of the Science of Food and Agriculture, 1973
- Modification of flour proteins by disulphide interchange reactionsJournal of the Science of Food and Agriculture, 1969