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1
[Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. V. Physicochemical and biological properties of gliadins and glutenins].
Ann Univ Mariae Curie Sklodowska Med. 1980;35:179-86.
2
[Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. IV. Amino acid composition of gliadins and glutenins].
Ann Univ Mariae Curie Sklodowska Med. 1980;35:175-8.
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[A comparative analysis of the proteins of wheat, rye and two kinds of triticale T275 and T294. II. Separation of gliadines and glutenines in polyacrylamide gel (author's transl)].
Ann Univ Mariae Curie Sklodowska Med. 1979;34:297-302.
5
[Comparative toxicity of different cereals for subjects intolerant of gluten].
Reprod Nutr Dev (1980). 1980;20(4B):1369-77.
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[Determination of the content of food fibers and their components in wheat and rye bran].
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Diversity of monomeric prolamins in triticale cultivars determined by capillary zone electrophoresis.
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[Isolation and study of some properties of the gliadin and glutenin components of rye seeds].
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9
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