THE BAKING POTENTIAL OF GLENLEA WHEATBUSHUK W.1980; CANAD. J. PLANT SCI.; CAN; DA. 1980; VOL. 60; NO 2; PP. 737-739; BIBL. 6 REF.Article

DEVELOPMENT OF NEW VARIETIESBUSHUK W.1979; CEREAL FOODS WORLD; USA; DA. 1979; VOL. 24; NO 12; PP. 588-591Article

GLUTENIN: STRUKTUR, FUNKTION UND GENETIK. = GLUTENINE: STRUCTURE, ROLE, GENETIQUEBUSHUK W.1976; GETREIDE MEHL BROT; DTSCH.; DA. 1976; VOL. 30; NO 10; PP. 257-261; BIBL. 26 REF.Article

Rye production and uses worldwideBUSHUK, W.Cereal foods world. 2001, Vol 46, Num 2, pp 70-73, issn 0146-6283Article

WHEAT HARDNESS: EFFECTS OF DEBRANNING AND PROTEIN CONTENTOBUCHOWSKI W; BUSHUK W.1980; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 6; PP. 426-428; BIBL. 5 REF.Article

STUDIES OF GLUTENIN. XI. NOTE ON GLUTENIN SOLUBILIZATION WITH SURFACTANTS IN WATERKOBREHEL K; BUSHUK W.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 1060-1064; BIBL. 15 REF.Article

STUDIES ON WATER BINDING BY DIFFERENTIAL THERMAL ANALYSIS. I. DOUGH STUDIES USING THE BOILING MODE.BUSHUK W; MEHROTRA VK.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 2; PP. 311-320; BIBL. 13 REF.Article

STUDIES OF GLUTENIN. VIII. SUBUNIT COMPOSITION AT DIFFERENT STAGES OF GRAIN MATURITY.KHAN K; BUSHUK W.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 4; PP. 566-573; BIBL. 10 REF.Article

SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS OF REDUCED GLUTENIN OF DURUM WHEATS OF DIFFERENT SPAGHETTI-MAKING QUALITY = ELECTROPHORESE EN GEL DE POLYACRYLAMIDE, EN MILIEU DODECYLSULFATE DE SODIUM, DE GLUTENINE REDUITE DE BLES DURS PRESENTANT DES APTITUDES TECHNOLOGIQUES DIFFERENTES POUR LA FABRICATION DE PATES ALIMENTAIRESWASIK RJ; BUSHUK W.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO PART. 1; PP. 328-334; BIBL. 12 REF.Article

DOUGH DEVELOPMENT BY SHEETING AND ITS APPLICATION TO BREAD PRODUCTION FROM COMPOSITE FLOURS = DEVELOPPEMENT DE LA PATE PAR LAMINAGE ET SES APPLICATIONS A LA PRODUCTION DE PAIN A BASE DE FARINES COMPOSITESBUSHUK W; HULSE JH.1974; CEREAL SCI. TODAY; U.S.A.; DA. 1974; VOL. 19; NO 9; PP. 424-427; BIBL. 5 REF.Article

Wheat flour proteins: composition, structure and functionality in breadmakingBUSHUK, W.Polish journal of food and nutrition sciences. 1993, Vol 2, Num 4, pp 5-23, issn 1230-0322Article

PROTEIN-CARBOHYDRATE COMPLEXES IN GLUTEN : FRACTIONATION AND PROXIMATE COMPOSITION = LES COMPLEXES GLUCIDES-PROTEINES DU GLUTEN : FRACTIONNEMENT ET COMPOSITION GLOBALEMCMASTER GJ; BUSHUK W.1983; JOURNAL OF CEREAL SCIENCE; GBR; DA. 1983; VOL. 1; NO 3; PP. 171-184; BIBL. 28 REF.; 4 FIG./5 TABL.Article

WHEAT CULTIVAR IDENTIFICATION BY GLIADIN ELECTROPHOREGRAMS. II: EFFECTS OF ENVIRONMENTAL AND EXPERIMENTAL FACTORS OF THE GLIADIN ELECTROPHOREGRAMZILLMAN RR; BUSHUK W.1979; CANAD. J. PLANT SCI.; CAN; DA. 1979; VOL. 59; NO 2; PP. 281-286; ABS. FRE; BIBL. 10 REF.Article

THE ROLE OF TRITICUM CARTHLICUM IN THE ORIGIN OF BREAD WHEAT BASED ON GLIADIN ELECTROPHOREGRAMSBUSHUK W; KERBER ER.1978; CANAD. J. PLANT. SCI.; CAN; DA. 1978; VOL. 58; NO 4; PP. 1019-1024; ABS. FRE; BIBL. 5 REF.Article

SOME CHANGES IN THE ENDOSPERM PROTEINS DURING SPROUTING OF WHEAT = QUELQUES MODIFICATIONS DES PROTEINES DE L'ALBUMEN PENDANT LA GERMINATION DU BLEHWANG P; BUSHUK W.1973; CEREAL CHEM.; U.S.A.; DA. 1973; VOL. 50; NO 2; PP. 147-160; BIBL. 20 REF.Serial Issue

STUDIES OF GLUTENIN. I. COMPARISON OF PREPARATIVE METHODS = ETUDE DE LA GLUTENINE. I. COMPARAISON DES METHODES PREPARATIVESORTH RA; BUSHUK W.1973; CEREAL CHEM.; U.S.A.; DA. 1973; VOL. 50; NO 1; PP. 106-114; BIBL. 15 REF.Serial Issue

STUDIES OF GLUTENIN. II. RELATION OF VARIETY, LOCATION OF GROWTH, AND BAKING QUALITY TO MOLECULAR WEIGHT DISTRIBUTION OF SUBUNITS = ETUDES DE LA GLUTENINE. II. RELATION ENTRE VARIETE, LIEU DE CULTURE, ET QUALITE BOULANGERE D'UNE PART, ET DISTRIBUTION DE LA MASSE MOLECULAIRE DES SOUS-UNITES D'AUTRE PARTORTH RA; BUSHUK W.1973; CEREAL CHEM.; U.S.A.; DA. 1973; VOL. 50; NO 2; PP. 191-197; BIBL. 11 REF.Serial Issue

Weizenqualität: Gegenwart und Zukunft (USA, Kanada, Australien) = Wheat quality : Today and in the future (USA, Canada, Australia)BUSHUK, W.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 5, pp 259-262, issn 0367-4177Article

CHARACTERIZATION OF LUPINE PROTEINS. = CARACTERISATION DES PROTEINES DE LUPINOOMAH BD; BUSHUK W.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 38-41; BIBL. 11 REF.; 5 FIG./2 TABL.Article

WHEAT HARDNESS: COMPARISON OF METHODS OF ITS EVALUATIONOBUCHOWSKI W; BUSHUK W.1980; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 6; PP. 421-425; BIBL. 14 REF.Article

INHERITANCE OF DIFFERENCES IN GLIADIN ELECTROPHOREGRAMS IN THE PROGENY OF NEEPAWA AND PITIC 62 WHEATSBAKER RJ; BUSHUK W.1978; CANAD. J. PLANT SCI.; CAN; DA. 1978; VOL. 58; NO 2; PP. 325-329; ABS. FRE; BIBL. 6 REF.Article

TRITICALE: PRODUCTION, CHEMISTRY AND TECHNOLOGYBUSHUK W; LARTER EN.1980; ADV. CEREAL SCI. TECHNOL.; USA; DA. 1980; VOL. 3; PP. 115-157; BIBL. 7 P.Article

STUDIES OF GLUTENIN. XII: COMPARISON BY SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS OF UNREDUCED AND REDUCED GLUTENIN FROM VARIOUS ISOLATION AND PURIFICATION PROCEDURESKHAN K; BUSHUK W.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 2; PP. 63-68; BIBL. 19 REF.Article

STUDIES OF GLUTENIN. XIII: GEL FILTRATION, ISOELECTRIC FOCUSING, AND AMINO ACID COMPOSITION STUDIESKHAN K; BUSHUK W.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 6; PP. 505-512; BIBL. 28 REF.Article

WHEAT CULTIVAR IDENTIFICATION BY GLIADIN ELECTROPHOREGRAMS. III: CATALOGUE ET ELECTROPHOREGRAM FORMULAS OF CANADIAN WHEAT CULTIVARSZILLMAN RR; BUSHUK W.1979; CANAD. J. PLANT SCI.; CAN; DA. 1979; VOL. 59; NO 2; PP. 287-298; ABS. FRE; BIBL. 5 REF.Article