Disulphide Bonds in Wheat Gluten Proteins

By Shewry P.R.   Tatham A.S.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 207-227

Academic Press

Access to resources Recommend Favorite

Interaction Between alpha-Gliadin Layers

By Wannerberger L.   Nylander T.   Eliasson A.C.   Tatham A.S.   Fido R.J.   Miles M.J.   McMaster T.J.  

Journal of Cereal Science, Vol. 26, Iss. 1, 1997-01 ,pp. : 1-13

Academic Press

Access to resources Recommend Favorite

Development and characteristics of ω-gliadin-free wheat genotypes

By Waga Jacek   Skoczowski Andrzej  

Euphytica, Vol. 195, Iss. 1, 2014-01 ,pp. : 105-116

Springer Publishing Company

Access to resources Recommend Favorite

Salt-Induced Disaggregation/Solubilization of Gliadin and Glutenin Proteins in Water

By Fu B.X.   Sapirstein H.D.   Bushuk W.  

Journal of Cereal Science, Vol. 24, Iss. 3, 1996-11 ,pp. : 241-246

Academic Press

Access to resources Recommend Favorite

Relationship Between Gliadin Alleles and Dough Strength in Italian Bread Wheat Cultivars

By Metakovsky E.V.   Annicchiarico P.   Boggini G.   Pogna N.E.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 229-236

Academic Press

Access to resources Recommend Favorite