CHARACTERIZATION OF WHEAT-FLOUR AND GLUTEN PROTEINS USING BUFFERS CONTAINING SODIUM DODECYL-SULFATE

被引：53

作者：

BOTTOMLEY, RC

KEARNS, HF

SCHOFIELD, JD

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1982年 / 33卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740330514

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：481 / 491

页数：11

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