๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

TASTE INTERRELATIONSHIPS

โœ Scribed by ROSE MARIE PANGBORN


Book ID
108795562
Publisher
Institute of Food Technologists
Year
1960
Tongue
English
Weight
785 KB
Volume
25
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES


Interrelationships betweenGramineaelecti
โœ Rosemary C. Miller; Dianna J. Bowles ๐Ÿ“‚ Article ๐Ÿ“… 1983 ๐Ÿ› Springer-Verlag ๐ŸŒ English โš– 638 KB

Two Gramineae species, oat and maize, are compared with wheat and barley to see if they contain lectins which are structurally and functionally similar to the Hordeae lectins. Four distinct criteria were examined: localisation of lectin activity in the seed, ability to agglutinate a defined type of