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THE SUITABILITY OF THE SDS-SEDIMENTATION TEST FOR ASSESSING GLUTEN STRENGTH IN DURUM WHEAT

โœ Scribed by DEXTER, J. E.; MATSUO, R. R.; KOSMOLAK, F. G.; LEISLE, D.; MARCHYLO, B. A.


Book ID
120409826
Publisher
Agricultural Institute of Canada
Year
1980
Tongue
English
Weight
326 KB
Volume
60
Category
Article
ISSN
0008-4220

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Use of the SDS-sedimentation test and SD
โœ Johannes H. E. Moonen; Auke Scheepstra; Aris Graveland ๐Ÿ“‚ Article ๐Ÿ“… 1982 ๐Ÿ› Springer ๐ŸŒ English โš– 743 KB

Gelprotein or SDS-insoluble gel-forming glutenin was isolated from wheat flour by extraction with an aqueous 1.5% SDS solution. Remarkable intervarietal differences were observed both in amount and subunit composition of these proteins. The amount of gelprotein and the SDS-sedimentation volume both