Size exclusion HPLC characterisation of gluten protein fractions varying in breadmaking potential
- 1 November 1989
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 10 (3) , 247-253
- https://doi.org/10.1016/s0733-5210(89)80054-2
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Characterisation of wheat flour and gluten proteins using buffers containing sodium dodecyl sulphateJournal of the Science of Food and Agriculture, 1982
- Molecular Weight Determination of Protein-Dodecyl Sulfate Complexes by Gel Electrophoresis in a Discontinuous Buffer SystemJournal of Biological Chemistry, 1971