Laemmli, U.K. (1970): Cleavage of structural proteins during the assembly of bacteriophage. Nature , 227 , 680–685.

Laemmli U.K. , 'Cleavage of structural proteins during the assembly of bacteriophage ' (1970 ) 227 Nature : 680 -685.

Laemmli U.K.Cleavage of structural proteins during the assembly of bacteriophageNature1970227680685)| false
• Search Google Scholar

Lee, Y.K. , Békés, F. , Gras, P.W. , Ciaffi, M. , Appels, R. & Morell, M.K. (1999): Structure-function analyses of low molecular weight glutenin subunits in wheat flour processing. Theor. appl. Gen. , 98 , 149–155.

Morell M.K. , 'Structure-function analyses of low molecular weight glutenin subunits in wheat flour processing ' (1999 ) 98 Theor. appl. Gen. : 149 -155.

Morell M.K.Structure-function analyses of low molecular weight glutenin subunits in wheat flour processingTheor. appl. Gen.199998149155)| false
• Search Google Scholar

Macritchie, F. (1987): Evaluations of contributions from wheat-protein fractions to dough mixing and bread-making. J. Cereal Sci. , 6 , 259–268.

Macritchie F. , 'Evaluations of contributions from wheat-protein fractions to dough mixing and bread-making ' (1987 ) 6 J. Cereal Sci. : 259 -268.

Macritchie F.Evaluations of contributions from wheat-protein fractions to dough mixing and bread-makingJ. Cereal Sci.19876259268)| false
• Search Google Scholar

Payne, P.I. (1987): Genetics of wheat storage protein and the effect of allelic variation on bread-making quality. Ann. Rev. Plant Physiol. , 38 , 141–153.

Payne P.I. , 'Genetics of wheat storage protein and the effect of allelic variation on bread-making quality ' (1987 ) 38 Ann. Rev. Plant Physiol. : 141 -153.

Payne P.I.Genetics of wheat storage protein and the effect of allelic variation on bread-making qualityAnn. Rev. Plant Physiol.198738141153)| false
• Search Google Scholar

Amend, T. & Belitz, H-D. (1989): Microscopical studies of water/flour systems. Z. Lebensm. Unters. Forsch. , 189 , 103–106.

Belitz H.-D. , 'Microscopical studies of water/flour systems ' (1989 ) 189 Z. Lebensm. Unters. Forsch. : 103 -106.

Belitz H.-D.Microscopical studies of water/flour systemsZ. Lebensm. Unters. Forsch.1989189103106)| false
• Search Google Scholar

Anderssen, R.S. , Békés, F. , Gras, P.W. , Nikolov, A. & Wood, J.T. (2004): Wheat-flour dough extensibility as a discriminator for wheat varieties. J. Cereal Sci. , 39 , 195–203.

Wood J.T. , 'Wheat-flour dough extensibility as a discriminator for wheat varieties ' (2004 ) 39 J. Cereal Sci. : 195 -203.

Wood J.T.Wheat-flour dough extensibility as a discriminator for wheat varietiesJ. Cereal Sci.200439195203)| false
• Search Google Scholar

A.O.A.C. (1998): Official methods of analysis of the association of analytical chemists . AOAC, Inc. Virginia; Methods 920.39.; 923.03; 979.09 & 934.01.

'', in Official methods of analysis of the association of analytical chemists , (1998 ) -.

Official methods of analysis of the association of analytical chemists1998)| false

Beasley, H.L. , Uthayakumaran, S. , Stoddard, F.L. , Partidge, S.J. , Daqiq, L. , Chong, P. & Békés, F. (2002): Synergistic and additive effects of three HMW-GS loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem. , 79 , 301–307.

Békés F. , 'Synergistic and additive effects of three HMW-GS loci. II. Effects on wheat dough functionality and end-use quality ' (2002 ) 79 Cereal Chem. : 301 -307.

Békés F.Synergistic and additive effects of three HMW-GS loci. II. Effects on wheat dough functionality and end-use qualityCereal Chem.200279301307)| false
• Search Google Scholar

Békés, F. & Gras, P.W. (1999): In vitro studies on gluten protein functionality. Cereal Foods World , 44 , 580–586.

Gras P.W. , 'In vitro studies on gluten protein functionality ' (1999 ) 44 Cereal Foods World : 580 -586.

Gras P.W.In vitro studies on gluten protein functionalityCereal Foods World199944580586)| false
• Search Google Scholar

Békés, F. , Gras, P.W. , Anderssen, R.S. & Apples, R. (2001): Quality traits of wheat determined by small-scale dough testing methods. Austr. J. agric. Res. , 52 , 1325–1338.

Apples R. , 'Quality traits of wheat determined by small-scale dough testing methods ' (2001 ) 52 Austr. J. agric. Res. : 1325 -1338.

Apples R.Quality traits of wheat determined by small-scale dough testing methodsAustr. J. agric. Res.20015213251338)| false
• Search Google Scholar

Békés, F. , Lukow, O. , Uthayakumaran, S. & Mann, G. (2002): Small-scale dough testing methods.-in: Shewry, P.R. & Lookhart, G. (Eds) Wheat gluten protein analysis . AACC, St Paul, USA, pp. 150–154.

Mann G. , '', in Wheat gluten protein analysis , (2002 ) -.

Mann G.Wheat gluten protein analysis2002)| false

Cornish, G.B. , Békés, F. , Eagles, H.A. & Payne, P.I. (2006): Prediction of dough properties for bread wheats.-in: Wrigley, C.W. , Békés, F. & Bushuk, W. (Eds) Gliadin and glutenin. The unique balance of wheat quality . AACC, St Paul, USA, pp. 243–280.

Payne P.I. , '', in Gliadin and glutenin. The unique balance of wheat quality , (2006 ) -.

Payne P.I.Gliadin and glutenin. The unique balance of wheat quality2006)| false

Fido, R. , Békés, F. , Gras, P.W. & Tatham, A. (1997): The effects of added gliadin classes on the mixing properties and extension of dough. J. Cereal Sci. , 26 , 271–277.

Tatham A. , 'The effects of added gliadin classes on the mixing properties and extension of dough ' (1997 ) 26 J. Cereal Sci. : 271 -277.

Tatham A.The effects of added gliadin classes on the mixing properties and extension of doughJ. Cereal Sci.199726271277)| false
• Search Google Scholar

Graveland, A. , Bosveld, P. , Lichtendonk, W.J. , Marseille, J.P. , Moonen, J.H.E. & Scheepstra, A. (1985): A model for the molecular-structure of the glutenins from wheat-flour. J. Cereal. Sci. , 3 , 1–16.

Scheepstra A. , 'A model for the molecular-structure of the glutenins from wheat-flour ' (1985 ) 3 J. Cereal. Sci. : 1 -16.

Scheepstra A.A model for the molecular-structure of the glutenins from wheat-flourJ. Cereal. Sci.19853116)| false
• Search Google Scholar

Gujral, H.S. & Rosell, C.M. (2004): Improvement of bread making quality of rice flour by glucose oxidase. Fd Res. int. , 37 , 75–81.

Rosell C.M. , 'Improvement of bread making quality of rice flour by glucose oxidase ' (2004 ) 37 Fd Res. int. : 75 -81.

Rosell C.M.Improvement of bread making quality of rice flour by glucose oxidaseFd Res. int.2004377581)| false
• Search Google Scholar

Gupta, R.B. & Shepherd, K.W. (1993): Two-step one-dimensional SDS-PAGE analysis of LMW subunits of glutelin. 1. Variation and genetic control of the subunits in hexaploid wheats. Theor. appl. Genet. , 80 , 65–74.

Shepherd K.W. , 'Two-step one-dimensional SDS-PAGE analysis of LMW subunits of glutelin. 1. Variation and genetic control of the subunits in hexaploid wheats ' (1993 ) 80 Theor. appl. Genet. : 65 -74.

Shepherd K.W.Two-step one-dimensional SDS-PAGE analysis of LMW subunits of glutelin. 1. Variation and genetic control of the subunits in hexaploid wheatsTheor. appl. Genet.1993806574)| false
• Search Google Scholar

Raina, C.S. , Singh, S. , Bawa, A.S. & Saxena, D.C. (2005): Rice flour based pasta: Effect of ingredients on quality and formula optimization. Acta Alimentaria , 34 , 355–365.

Saxena D.C. , 'Rice flour based pasta: Effect of ingredients on quality and formula optimization ' (2005 ) 34 Acta Alimentaria : 355 -365.

Saxena D.C.Rice flour based pasta: Effect of ingredients on quality and formula optimizationActa Alimentaria200534355365)| false
• Search Google Scholar

Tanaka, K. & Bushuk, W. (1973): Changes in flour proteins during dough mixing. I. Solubility results. Cereal Chem. , 50 , 590–596.

Bushuk W. , 'Changes in flour proteins during dough mixing. I. Solubility results ' (1973 ) 50 Cereal Chem. : 590 -596.

Bushuk W.Changes in flour proteins during dough mixing. I. Solubility resultsCereal Chem.197350590596)| false
• Search Google Scholar

Uthayakumaran, S. , Gras, P.W. , Stoddard, F. & Békés, F. (1999): Effects of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem. , 76 , 389–394.

Békés F. , 'Effects of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough ' (1999 ) 76 Cereal Chem. : 389 -394.

Békés F.Effects of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat doughCereal Chem.199976389394)| false
• Search Google Scholar

Uthayakumaran, S. , Tömösközi, S. , Savage, A.W.J. , Tatham, A. , Gianibelli, M.C. , Stoddard, F.L. & Békés, F. (2001): Effects of gliadin fractions on the functional properties of wheat dough depend on molecular size and hydrophobicity. Cereal Chem. , 78 , 138–141.

Békés F. , 'Effects of gliadin fractions on the functional properties of wheat dough depend on molecular size and hydrophobicity ' (2001 ) 78 Cereal Chem. : 138 -141.

Békés F.Effects of gliadin fractions on the functional properties of wheat dough depend on molecular size and hydrophobicityCereal Chem.200178138141)| false
• Search Google Scholar

Uthayakumaran, S. , Beasley, H.L. , Stoddard, F.L. , Keentok, M. , Phan-Thien, N. , Tanner, R.I. & Békés, F. (2002): Synergistic and additive effects of three HMW-GS loci. I. Effects on wheat dough rheology. Cereal Chem. , 79 , 294–300.

Békés F. , 'Synergistic and additive effects of three HMW-GS loci. I. Effects on wheat dough rheology ' (2002 ) 79 Cereal Chem. : 294 -300.

Békés F.Synergistic and additive effects of three HMW-GS loci. I. Effects on wheat dough rheologyCereal Chem.200279294300)| false
• Search Google Scholar

Utsumi, S. (1992): Plant food protein engineering. Kinsella, J.E. (Ed.) Advances in food and nutrition research . Academic Press, San Diego, CA, pp. 89–208.

Utsumi S. , '', in Advances in food and nutrition research , (1992 ) -.

Utsumi S.Advances in food and nutrition research1992)| false

Veraverbeke, W.S. , Verbruggen, I.M. & Delcour, J.A. (1998): Effects of increased HMW-GS content of flour on dough mixing behaviour and breadmaking. J. agric. Fd Chem. , 46 , 4830–4835.

Delcour J.A. , 'Effects of increased HMW-GS content of flour on dough mixing behaviour and breadmaking ' (1998 ) 46 J. agric. Fd Chem. : 4830 -4835.

Delcour J.A.Effects of increased HMW-GS content of flour on dough mixing behaviour and breadmakingJ. agric. Fd Chem.19984648304835)| false
• Search Google Scholar

Wrigley, C.W. & Békés, F. (2003): Processing quality requirements for wheat and other cereal grains.-in: Benech-Arnold, R.L. & Rodolfo, A. (Eds) Seed physiology: applications to agriculture . Haworth Press, Inc., Binghamton, USA, pp. 143–187.

Békés F. , '', in Seed physiology: applications to agriculture , (2003 ) -.

Békés F.Seed physiology: applications to agriculture2003)| false

Wrigley, C.W. , Békés, F , & Bushuk, W. (2006)a: Gluten: a balance of gliadin and glutenin.-in: Wrigley, C.W. , Békés, F. & Bushuk, W. (Eds.) Gliadin and glutenin: the unique balance of wheat quality . AACC, St. Paul, USA, pp. 3–34.

Bushuk W. , '', in Gliadin and glutenin: the unique balance of wheat quality , (2006 ) -.

Bushuk W.Gliadin and glutenin: the unique balance of wheat quality2006)| false

Wrigley, C.W. , Békés, F. & Bushuk, W. (2006)b: Manipulation of gluten structure and function.-in: Wrigley, C.W. , Békés, F. & Bushuk, W. (Eds) Gliadin and glutenin: the unique balance of wheat quality. AACC, St. Paul, USA, pp. 447–453.

Bushuk W. , '', in Gliadin and glutenin: the unique balance of wheat quality , (2006 ) -.

Bushuk W.Gliadin and glutenin: the unique balance of wheat quality2006)| false