central domain of high molecular weight glutenin subunits is water-soluble

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Bibliographic Details
Published in:	Journal of cereal science Vol. 29; no. 2; pp. 109 - 112
Main Authors:	Bekkers, A.C.A.P.A, Boef, E. de, Dijk, A.A. van, Hamer, R.J
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier 1999
Subjects:	amino acid sequences Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology glutenins molecular weight peptides solubility spectral analysis Wheat flour Water solubility Property structure relationship Subunit Cereal flour Molecular domain Physicochemical properties Protein Glutenin
Online Access:	Get full text
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Description
ISSN:	0733-5210 1095-9963
DOI:	10.1006/jcrs.1998.0223