The electrophoretic analysis of flour fr
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V. L. Koenig; A. Ogrins; H. B. Trimbo; B. S. Miller
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Article
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1964
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John Wiley and Sons
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English
โ 495 KB
Electrophoretic analyses were made on acetic acid-extracts of flour milled from five varieties of Hard Red Winter wheat grown a t six locations. The electrophoretic experiments were performed in phosphate buffer, pH 3.0, r/z 0.05. Differences were found in the distribution of the protein components