CONFORMATION AND SURFACE PROPERTIES OF DEAMIDATED GLUTENMATSUDOMI N; KATO A; KOBAYASHI K et al.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 6; PP. 1583-1586; BIBL. 9 REF.Article

SHEAR RELAXATION OF CHEMICALLY MODIFIED GLUTEN. = RESISTANCE AU CISAILLEMENT DU GLUTEN MODIFIE CHIMIQUEMENTMITA T; BOHLIN L.1983; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 2; PP. 93-97; BIBL. 14 REF.; 6 FIG./1 TABL.Article

EFFET DE L'OXYGENE MOLECULAIRE SUR LES MODIFICATIONS DES LIAISONS HYDROGENE DANS LE GLUTEN DE LA FARINE DE BLE AU COURS DE L'ENTREPOSAGEMAZUR P YA.1977; PRIKL. BIOKHIM. MIKROBIOL.; S.S.S.R.; DA. 1977; VOL. 13; NO 5; PP. 725-729; ABS. ANGL.; BIBL. 12 REF.Article

SOLUBILISATION AND CHARACTERISATION OF WHEAT GLUTEN PROTEINS : CORRELATIONS BETWEEN THE AMOUNT OF AGGREGATED PROTEINS AND BAKING QUALITY = SOLUBILISATION ET CARACTERISATION DES PROTEINES DU GLUTEN DE BLE : CORRELATIONS ENTRE LE TAUX DE PROTEINES EN AGREGATS ET LA QUALITE BOULANGEREFIELD JM; SHEWRY PR; MIFLIN BJ et al.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 4; PP. 370-377; BIBL. 26 REF.; 3 FIG./1 TABL.Article

FLOW PROPERTIES OF AQUEOUS GLUTEN AND GLUTEN METHYL ESTER DISPERSIONSMITA T; MATSUMOTO H.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 1; PP. 57-61; BIBL. 19 REF.Conference Paper

BAKING. L'EMPLOI DU GLUTEN DE FROMENT EN PANIFICATION ET DANS LES PRODUCTIONS ANNEXESCALVEL R.1979; REV. INT. FABR., PROD. BASE FARINE SUCRE IND. ALLIES; FRA; DA. 1979; VOL. 54; NO 3; PP. 10-12Article

ISOLATION AND PROPERTIES OF GLUTEN WHEY PROTEINS.DOSANJH B; NAKAI S; POWRIE WD et al.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 2; PP. 100-104; BIBL. 21 REF.Article

ANALYSIS OF THE TENSILE BEHAVIOR OF WHEAT GLUTEN AT CONSTANT STRAIN RATES. THE EFFECT OF SECONDARY BONDING MODIFICATION. = ANALYSE DU COMPORTEMENT A LA TENSION DU GLUTEN DE BLE A DES VITESSES DE CONTRAINTE CONSTANTES. EFFET DE LA MODIFICATION DES LIAISONS SECONDAIRESINDA AE; CHOKYUN RHA.1982; JOURNAL OF RHEOLOGY; ISSN 0148-6055; USA; DA. 1982; VOL. 26; NO 6; PP. 513-533; BIBL. 48 REF.; 12 FIG./4 TABL.Article

L'EMPLOI DU GLUTEN DE FROMENT EN PANIFICATION ET DANS LES PRODUCTIONS ANNEXESCALVEL R.1979; BULL. ANCIENS ELEVES EC. MEUNERIE; FRA; DA. 1979; NO 289; PP. 49-51Article

A NEW HYDROCYCLONE PROCESS FOR THE SEPARATION OF STARCH AND GLUTEN FROM WHEAT FLOURVERBERNE P; ZWITSERLOOT W.1978; STARCH; DEU; DA. 1978; VOL. 30; NO 10; PP. 337-338; ABS. GER; BIBL. 1 REF.Article

SULFANILAMIDE-AZOGLUTEN. A CHROMOPHORIC GLUTEN DERIVATIVE FOR COLORIMETRICALLY ESTIMATING PROTEASE ACTIVITY ON GLUTEN = SULFANILAMIDE-AZOGLUTEN, DERIVE CHROMOPHORE DU GLUTEN POUR L'EVALUATION COLORIMETRIQUE DE L'ACTIVITE DES PROTEASES SUR LE GLUTENFINLEY JW.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 5; PP. 714-719; BIBL. 9REF.Article

LIPID-MEDIATED AGGREGATION OF GLIADIN = AGREGATION DE LA GLIADINE, INDUITE PAR LES LIPIDESBEKES F; ZAWISTOWSKA U; BUSHUK W et al.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 5; PP. 379-380; BIBL. 2 REF.; 3 FIG.Article

PHYSICOCHEMICAL STUDIES ON WHEAT PROTEIN FOAMS.MITA T; NIKAI K; HIRAOKA T et al.1977; J. COLLOID INTERFACE SCI.; U.S.A.; DA. 1977; VOL. 59; NO 1; PP. 172-178; BIBL. 25 REF.Article

SOME OBSERVATIONS ON WHEAT GLUTEN SOLUBILITIESPATEY AL; SHEARER G.1980; J. SCI. FOOD AGRIC.; GBR; DA. 1980; VOL. 31; NO 5; PP. 453-458; BIBL. 21 REF.Article

PROTEOLYSE IN VITRO DE CASEINE ET DE GLUTEN PAR LES ENZYMES PANCREATIQUESCAMUS MC; LAPORTE JC.1980; REPROD. NUTR. DEV.; FRA; DA. 1980; VOL. 20; NO 4A; PP. 1025-1039; ABS. ENG; BIBL. 23 REF.Article

RELATION ENTRE LES PROPRIETES VISCOELASTIQUES DU GLUTEN CUIT, LA TENEUR EN PROTEINES ET LA QUALITE CULINAIRE DES BLES DURS (T. DURUM)DAMIDAUX R; FEILLET P.1978; ANN. TECHNOL. AGRIC.; FRA; DA. 1978; VOL. 27; NO 4; PP. 799-808; ABS. ENG; BIBL. 16 REF.Article

STRUKTURUNTERSCHIEDE VON KLEBERN VERSCHIEDENER QUALITAET UND VON DEREN EIWEISSKOMPONENTEN. = DIFFERENCES DE STRUCTURE ENTRE GLUTENS DE QUALITE DIFFERENTE ET ENTRE LEURS CONSTITUANTS PROTIDIQUESWAKAR AB; PRISCH EG; KOLPAKOWA WW et al.1975; NAHRUNG; DTSCH.; DA. 1975; VOL. 19; NO 9-10; PP. 759-768; ABS. ANGL. RUSSE; BIBL. 10 REF.; (CHARACT. BEWERTUNG VERARB. PROTEINEN NAHRUNGSZWECKE. TAG.; EISENACH; 1974)Conference Paper

A MODIFIED SCREENING TEST FOR RAPID ESTIMATION OF GLUTEN STRENGTH IN EARLY-GENERATION DURUM WHEAT BREEDING LINES = UN TEST DE CONTROLE MODIFIE POUR L'ESTIMATION RAPIDE DE LA FORCE DE GLUTEN LORS DES SELECTIONS GENETIQUES DE BLES DUR DE VARIETE PRECOCEDICK JW; QUICK JS.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 4; PP. 315-318; BIBL. 10 REF.; 6 TABL.Article

MODIFICATION OF THE ULTRASTRUCTURE AND RHEOLOGY OF REHYDRATED COMMERCIAL WHEAT GLUTEN.CUMMING DB; TUNG MA.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 2; PP. 109-119; ABS. FR.; BIBL. 22 REF.Article

CONSTITUANTS ET COMPOSITION EN AMINOACIDES DES FRACTIONS PROTEIQUES DU GLUTEN DE SEIGLEDUBODEL NP; GRUZDEV LG; SINYAGIN EI et al.1977; PRIKL. BIOKHIM. MIKROBIOL.; S.S.S.R.; DA. 1977; VOL. 13; NO 5; PP. 769-772; ABS. ANGL.; BIBL. 11 REF.Article

RICHESSE EN PROTEINE ET QUALITE TECHNOLOGIQUE DU GRAIN DE BLE EN PRESENCE D'APPORTS SYSTEMATIQUES D'ENGRAIS AU COURS DE L'ASSOLEMENTMINEEV VVG; TISHCHENKO AT; SEMIKHOVA OD et al.1976; DOKL. VSESOJUZ. AKAD. SEL'SKOKHOZ. NAUK V.I. LENINA; S.S.S.R.; DA. 1976; NO 7; PP. 4-6; BIBL. 9 REF.Article

ROLE DU GLUTEN DE BLE DANS LA GELIFICATION DE LA PATE DE POISSONANNO T; NAITO K; MORI K et al.1976; J. JAP. SOC. FOOD NUTRIT.; JAP.; DA. 1976; VOL. 29; NO 2; PP. 165-170; ABS. ANGL.; BIBL. 15 REF.Article

EINFLUSS VON ZUSAETZEN BEI DER TEIGHERSTELLUNG AUF DIE MOLEKULARGEWICHTE UND DIE FETTSAEUREZUSAMMENSETZUNG VON KLEBERFRAKTIONEN DES WEIZENS. = INFLUENCE DES ADDITIFS DE PANIFICATION SUR LE POIDS MOLECULAIRE ET LA COMPOSITION LIPIDIQUE DES FRACTIONS DE GLUTEN DE BLE.NGUYEN BREM PT; KIEFFER R; GROSCH W et al.1983; GETREIDE, MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 2; PP. 35-39; BIBL. 32 REF.; 2 FIG./11 TABL.Article

A NEW PROCESS FOR THE INDUSTRIAL PRODUCTION OF WHEAT STARCH AND WHEAT GLUTEN.DAHLBERG BI.1978; STARCH; GERM.; DA. 1978; VOL. 30; NO 1; PP. 8-12; ABS. ALLEM.Article

COMPOSITION EN AMINOACIDE DU GLUTEN DE TRITICALEZHMAKINA OA; RYADCHIKOV VG; KRETOVICH VL et al.1977; PRIKL. BIOKHIM. MIKROBIOL.; S.S.S.R.; DA. 1977; VOL. 13; NO 6; PP. 915-918; ABS. ANGL.; BIBL. 11 REF.Article