Assessment of the potential breadmaking quality of hard wheats by reversed-phase high-performance liquid chromatography of gliadins
Authors:
- F.R. HuebnerFHF.R. Huebner
- J.A. BietzJBJ.A. Bietz
- 1 October 1986
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 4 (4) , 379-388
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Association between electrophoretic patterns of gliadin proteins and quality characteristics of wheat cultivarsJournal of the Science of Food and Agriculture, 1981
- Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigreeTheoretical and Applied Genetics, 1979