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By Luo C.   Branlard G.   Griffin W.B.   McNeil D.L.  

Journal of Cereal Science, Vol. 31, Iss. 2, 2000-03 ,pp. : 185-194

Academic Press

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Adsorption of -, &bgr;-, &ggr;- and &ohgr;-Gliadins onto Hydrophobic Surfaces

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Journal of Cereal Science, Vol. 30, Iss. 2, 1999-09 ,pp. : 105-114

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Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

By Khatkar B.S.   Fido R.J.   Tatham A.S.   Schofield J.D.  

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Electrophoretic Fractionation of Wheat Glutenin Subunits After Removal of Gliadins by Reversed SDS-PAGE

By Sontag-Strohm T.  

Journal of Cereal Science, Vol. 24, Iss. 2, 1996-02 ,pp. : 87-89

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Effects of alpha-, beta-, gamma- and omega-Gliadins on the Dough Mixing Properties of Wheat Flour

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