Amino acid analyses of cereal flour proteins
- 1 November 1967
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 18 (11) , 548-552
- https://doi.org/10.1002/jsfa.2740181112
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
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- Amino acid analyses of glutenins and gliadinsJournal of the Science of Food and Agriculture, 1967
- Disulphide interchange in dough proteinsJournal of the Science of Food and Agriculture, 1967
- Evolution of the Structure of Ferredoxin Based on Living Relics of Primitive Amino Acid SequencesScience, 1966
- Amino Acid Composition of Wheat Varieties and Flours Varying Widely in Bread‐Making PotentialitiesJournal of Food Science, 1966
- The Amino Acid Composition of Some Purified ProteinsAdvances in Protein Chemistry, 1964
- Comparison of the amino-acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine contentJournal of the Science of Food and Agriculture, 1960
- The content of amino-acids in white flour and breadBritish Journal of Nutrition, 1957
- Ultraviolet Absorption Spectra of Proteins and Amino AcidsAdvances in Protein Chemistry, 1952
- Chemical Determination of TryptophanAnalytical Chemistry, 1948