Basic Studies of Corn Proteins for Improved Solubility and Future Utilization: A Physicochemical Approach
- 1 May 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3) , 649-652
- https://doi.org/10.1111/j.1365-2621.1987.tb06694.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Carbon-13 and proton nuclear magnetic resonance studies of wheat proteins. Spectral assignments for flanders gliadins in solutionJournal of the Science of Food and Agriculture, 1981
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970