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Comparative investigations of gluten proteins from different wheat species. 1. Qualitative and quantitative composition of gluten protein types

Author:
Wieser, H.
Source:
European food research & technology 2000 v.211 no.4 pp. 262-268
ISSN:
1438-2377
Subject:
interspecific variation, cultivars, Triticum monococcum, glutenins, protein content, food analysis, gliadin, polyacrylamide gel electrophoresis, high performance liquid chromatography, Triticum turgidum subsp. durum, wheat gluten, Triticum aestivum subsp. spelta
Agid:
3039216