Genetic control and biochemical properties of some high molecular weight albumins in bread wheat
- 1 May 1991
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 13 (3) , 221-235
- https://doi.org/10.1016/s0733-5210(09)80002-7
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- High-lysine proteins in Hiproly barley breeding: Identification, nutritional significance and new screening methodsHereditas, 2009
- Surface and optical properties of wheat glutenin monolayersJournal of Cereal Science, 1989
- Release and Activity of Bound β-Amylase in a Germinating Barley GrainPlant Physiology, 1989
- Primary structure and differential expression of β‐amylase in normal and mutant barleysEuropean Journal of Biochemistry, 1987
- Evaluation of contributions from wheat protein fractions to dough mixing and breadmakingJournal of Cereal Science, 1987
- Characterisation by two-dimensional gel electrophoresis of the protein components of protein bodies, isolated from the developing endosperm of wheat (Triticum aestivum)Journal of Cereal Science, 1986
- Conversion of free ?-amylase to bound ?-amylase on starch granules in the barley endosperm during desiccation phase of seed developmentProtoplasma, 1986
- Extraction and fractionation of wheat flour proteinsJournal of the Science of Food and Agriculture, 1982
- Biosynthesis and modifications of α‐ and β‐amylases in germinating wheat seedsFEBS Letters, 1970
- Homoeologous Meiotic Chromosome Pairing in Triticum aestivum in which Chromosome 5B is replaced by an Alien HomoeologueNature, 1970