Physical Characterisation of the N-Terminal Domain of High-Molecular-Weight Glutenin Subunit Dx5 from Wheat

By van Dijk A.A.   van Swieten E.   Kruize I.T.   Robillard G.T.  

Journal of Cereal Science, Vol. 28, Iss. 2, 1998-09 ,pp. : 115-126

Academic Press

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Antibodies to N-terminal Peptides of Low M_rSubunits of Wheat Glutenin. I. Characterisation of the Antibody Response

By Sissons M.J.   Blundell M.J.   Hill A.S.   Skerritt J.H.  

Journal of Cereal Science, Vol. 30, Iss. 3, 1999-11 ,pp. : 267-281

Academic Press

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Purification and Characterisation of Ascorbate Oxidase from Flour and Immature Wheat Kernels

By Every D.  

Journal of Cereal Science, Vol. 30, Iss. 3, 1999-11 ,pp. : 245-254

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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

Academic Press

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Salt Sensitivity of Acetic Acid-Extractable Proteins of Wheat Flour

By Kim H.R.   Bushuk W.  

Journal of Cereal Science, Vol. 21, Iss. 3, 1995-03 ,pp. : 241-250

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