Ascorbate Oxidase levels in Wheat and their Relationship to Baking Quality

By Every D.   Gilpin M.   Larsen N.G.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 145-151

Academic Press

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Purification and Characterisation of High M r Glutenin Subunit 20 and its Linked y-type Subunit from Durum Wheat

By Buonocore F.   Caporale C.   Lafiandra D.  

Journal of Cereal Science, Vol. 23, Iss. 3, 1996-03 ,pp. : 195-201

Academic Press

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Albumin and Globulin Proteins of Wheat Flour: Immunological and N-terminal Sequence Characterisation

By Singh J.   Blundell M.   Tanner G.   Skerritt J.H.  

Journal of Cereal Science, Vol. 34, Iss. 1, 2001-07 ,pp. : 85-103

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Sensory Characterisation of the Aromas Generated in Extruded Maize and Wheat Flour

By Bredie W.L.P.   Mottram D.S.   Hassell G.M.   Guy R.C.E.  

Journal of Cereal Science, Vol. 28, Iss. 1, 1998-07 ,pp. : 97-106

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Characterisation of Starch from Inner and Peripheral Parts of Normal and Waxy Barley Kernels

By Andersson L.   Fredriksson H.   Oscarsson Bergh M.   Andersson R.   Åman P.  

Journal of Cereal Science, Vol. 30, Iss. 2, 1999-09 ,pp. : 165-171

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