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Comparative Studies of HighMrSubunits of Rye and Wheat. I. Isolation and Biochemical Characterisation and Effects on Gluten Extensibility

✍ Scribed by B. Kipp; H.-D. Belitz; W. Seilmeier; H. Wieser

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of processing on biochemical and

✍ Hayta, M. ;Alpaslan, M. 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 101 KB 👁 2 views

Effect of pH on properties of wheat glut

✍ Gennadios, Aristippos.; Brandenburg, Alice H.; Weller, Curtis L.; Testin, Robert 📂 Article 📅 1993 🏛 American Chemical Society 🌐 English ⚖ 751 KB

Effects of Wheat Gluten, Soy Isolate and

✍ L. W. HAND; C. H. CRENWELGE; R. N. TERRELL 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 401 KB

Effect of hydrostatic pressure and tempe

✍ R. Kieffer; F. Schurer; P. Köhler; H. Wieser 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 248 KB

Effect of hydrostatic pressure and tempe

✍ P. Koehler; R. Kieffer; H. Wieser 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 172 KB

Effect of Added Pentosans Isolated from

✍ Emine Denli; R. Ercan 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 46 KB