A model for the molecular structure of the glutenins from wheat flour
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 3 (1) , 1-16
- https://doi.org/10.1016/s0733-5210(85)80029-1
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Biochemical properties of some high molecular weight subunits of wheat gluteninJournal of Cereal Science, 1985
- Artifacts in sodium dodecyl sulfate-polyacrylamide gel electrophoresis due to 2-mercaptoethanolAnalytical Biochemistry, 1983
- Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making qualityEuphytica, 1982
- Extraction and fractionation of wheat flour proteinsJournal of the Science of Food and Agriculture, 1982
- Counting integral numbers of amino acid residues per polypeptide chainNature, 1980
- Glutenin structureJournal of the Science of Food and Agriculture, 1979
- A new method for disulfide analysis of peptidesAnalytical Biochemistry, 1975
- A modified hypothesis for the structure and rheology of glutelinsJournal of the Science of Food and Agriculture, 1972
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970
- A hypothesis for the structure and rheology of gluteninJournal of the Science of Food and Agriculture, 1968