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Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

By Weegels P.L.,van de Pijpekamp A.M.,Graveland A.,Hamer R.J.,Schofield J.D. in (1996)

Academic Press

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Size Characterisation of Wheat Proteins, Particularly Glutenin, by Asymmetrical Flow Field-Flow Fractionation

By Wahlund K.G.,Gustavsson M.,MacRitchie F.,Nylander T.,Wannerberger L. in (1996)

Academic Press

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Flow Field-Flow Fractionation of Wheat Proteins

By Stevenson S.G.,Preston K.R. in (1996)

Academic Press

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Specificity of antisera raised against synthetic peptide fragments of high M r glutenin subunits.

By denery-Papini S.,Popineau Y.,Quillien L.,van Regenmortel M.H.V. in (1996)

Academic Press

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Ascorbate Oxidase levels in Wheat and their Relationship to Baking Quality

By Every D.,Gilpin M.,Larsen N.G. in (1996)

Academic Press

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The Effect of Heat-Moisture Treatment on the Structure and Physicochemical Properties of Normal Maize, Waxy Maize, Dull Waxy Maize and Amylomaize V Starches

By Hoover R.,Manuel H. in (1996)

Academic Press

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Adsorption of Alpha -Amylase on Heat-Moisture Treated Starch

By Kurakake M.,Tachibana Y.,Masaki K.,Komaki T. in (1996)

Academic Press

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Some Characteristics of beta- D -Xylopyranosidases, alpha- L -Arabinofuranosidases and an Arabinoxylan alpha- L -arabinofuranohydrolase from Wheat Bran and Germinated Wheat

By Beldman G.,Osuga D.,Whitaker J.R. in (1996)

Academic Press

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Physicochemical Properties of Australian Wheat Flours for White Salted Noodles

By Yun S.H.,Quail K.,Moss R. in (1996)

Academic Press

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An Improved 1-D SDS-PAGE Method for the Identification of Three Bread Wheat 'Waxy` Proteins

By Zhao X.C.,Sharp P.J. in (1996)

Academic Press

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