Wheat flour proteins: the selectivity of solvents and the stability of gliadin and glutenin fractions of stored flours.
作者信息
Shearer G, Patey A L, MacWeeny D J
出版信息
J Sci Food Agric. 1975 Mar;26(3):337-44. doi: 10.1002/jsfa.2740260314.
PMID:1134071
Abstract
摘要
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Wheat flour proteins: the selectivity of solvents and the stability of gliadin and glutenin fractions of stored flours.小麦粉蛋白质：溶剂的选择性以及储存面粉中醇溶蛋白和谷蛋白组分的稳定性。
J Sci Food Agric. 1975 Mar;26(3):337-44. doi: 10.1002/jsfa.2740260314.
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引用本文的文献
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Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium.用变性介质进行凝胶过滤分离小麦醇溶蛋白的亚基组成。
Planta. 1979 Jan;145(1):83-8. doi: 10.1007/BF00379931.
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