SODIUM DODECYL SULFATE ELECTROPHORESIS OF WHEAT GLIADINS

被引：23

作者：

EWART, JAD ^{[1
]}

机构：

[1] FLOUR MILLING & BAKING RES ASSOC, RICKMANSWORTH WD3 5SH, ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1973年 / 24卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740240608

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：685 / 689

页数：5

共 25 条

[1]

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[2]

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[3]

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EWART, JAD .

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[5] RELATIONSHIP BETWEEN WHEAT PROTEINS [J].

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EWART, JAD .

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EWART, JAD .

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[8] AMINO ACID ANALYSES OF GLUTENINS AND GLIADINS [J].

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[9] A HYPOTHESIS FOR STRUCTURE AND RHEOLOGY OF GLUTENIN [J].

EWART, JAD .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (11) :617-&

[10] INTERACTION OF PROTEINS DURING GEL ELECTROPHORESIS [J].

EWART, JAD .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (11) :526-&

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