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Hegedűs Z. — Szentpétery Z. — Kassai K. — Jolánkai M. (2002): Protein and wet gluten contents in winter wheat grain samples. Acta Agron. Hun., 50(3), 383–387 pp. Jolánkai

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Kohler et al. (1993): Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from gamma-gliadins. Zeitschrift fur Lebensmittel Untersuchung and Forschung, 1993

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inter-relationship between Mixograph parameters and bread-making qualities of wheat flours and gluten. Journal of the Science of Food and Agriculture 72, 71–85. Schofield J.D. A

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. Influence of high M r glutenin subunits on glutenin polymers and rheological properties of glutens and gluten sub-fractions of near-isogenic lines of wheat Sicco. J. Cereal Sci. 19:231–241. Marchylo B

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.K. (2003): Crust and crumb characteristics of gluten free breads. J.Fd Engng , 56 , 153–161. Arendt E.K. Crust and crumb characteristics of gluten free breads

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678 Hegedűs Z. — Szentpétery Z. — Kassai K. — Jolánkai M. 2002: Protein and wet gluten contents in winter wheat grain samples. Acta Agronomica Hungarica, 50(3), 383–387 pp

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2006 54 49 60 Hegedűs Z. — Szentpétery Z. — Kassai K. — Jolánkai M. (2002): Protein and wet gluten contents in winter

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. 8. Peña, R. J. – Balance , G. M. : 1987 . Comparison of gluten quality in triticale: a fractionation-reconstitution study . Cereal Chemistry. 64 : 128 – 132

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. , C OUTTS , J. , R OGERS , A. & C ORNISH , M. ( 2012 ): Characterization of G12 sandwich ELISA, a next-generation immunoassay for gluten toxicity . J. AOAC Int. , 95 , 372 – 376

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properties and gluten proteins. J. Cereal Sci. , 18 , 3–21. Wrigley C.W. Growth environment and wheat quality: the effect of heat stress on dough properties and gluten proteins

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