Preparative Separation of High and Low Molecular Weight Subunits of Glutenin from Wheat

By Larre C.   Nicolas Y.   desserme C.   Courcoux P.   Popineau Y.  

Journal of Cereal Science, Vol. 25, Iss. 2, 1997-02 ,pp. : 143-150

Academic Press

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Simultaneous Isolation of Wheat High Molecular Weight and Low Molecular Weight Glutenin Subunits

By Verbruggen I.M.   Veraverbeke W.S.   vandamme A.   delcour J.A.  

Journal of Cereal Science, Vol. 28, Iss. 1, 1998-07 ,pp. : 25-32

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Evidence for the Non-Glycoprotein Nature of High Molecular Weight Glutenin Subunits of Wheat

By Roels S.P.   delcour J.A.  

Journal of Cereal Science, Vol. 24, Iss. 3, 1996-11 ,pp. : 227-239

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Evidence for the Presence of Only One Cysteine Residue in the D-type Low Molecular Weight Subunits of Wheat Glutenin

By Masci S.   Egorov T.A.   Ronchi C.   Kuzmicky D.D.   Kasarda D.D.   Lafiandra D.  

Journal of Cereal Science, Vol. 29, Iss. 1, 1999-01 ,pp. : 17-25

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Genetical analysis of contribution of low-molecular-weight glutenin subunits to dough strength in common wheat (Triticum aestivum L.)

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Euphytica, Vol. 141, Iss. 1-2, 2005-01 ,pp. : 157-162

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