AGGREGATION BEHAVIORS OF GLUTENS, GLUTENINS AND GLIADINS FROM VARIOUS WHEATS

被引：10

作者：

ARAKAWA, T ^{[1
]}

MORISHITA, H ^{[1
]}

YONEZAWA, D ^{[1
]}

机构：

[1] UNIV OSAKA PREFECTURE,COLL AGR,FOOD CHEM LAB,SAKAI,OSAKA,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1976年 / 40卷 / 06期

关键词：

D O I：

10.1080/00021369.1976.10862188

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1217 / 1220

页数：4

共 4 条

[1] COMPOSITIONAL DIFFERENCE OF WHEAT-FLOUR GLUTENS IN RELATION TO THEIR AGGREGATION BEHAVIORS
ARAKAWA, T
YONEZAWA, D
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (11): : 2123 - 2128
[2] STUDY ON APPLICABILITY OF A PROPOSED EQUATION DESCRIBING TURBIDITY CHANGE CUE TO AGGREGATION
ARAKAWA, T
MATSUMOTO, S
YONEZAWA, D
[J]. JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1974, 48 (12): : 701 - 705
[3] DETERMINATION OF AGGREGATION VELOCITY OF WHEAT GLUTEN PARTICLES BY TURBIDIMETRY
ARAKAWA, T
MATSUMOTO, S
YONEZAWA, D
[J]. JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1974, 48 (04): : 255 - 259
[4] ELECTROPHORESIS AND FRACTIONATION OF WHEAT GLUTEN
JONES, RW
TAYLOR, NW
SENTI, FR
[J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 84 (02) : 363 - 376