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

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

IDENTIFICATION OF CEREAL VARIETIES BY GEL ELECTROPHORESIS OF THE GRAIN PROTEINS = IDENTIFICATION DES VARIETES DE CEREALES PAR ELECTROPHORESE SUR GEL DES PROTEINES DES GRAINSWRIGLEY CW; AUTRAN JC; BUSHUK W et al.1982; ADVANCES IN CEREAL SCIENCE AND TECHNOLOGY; USA; DA. 1982; VOL. 5; PP. 211-259; BIBL. 185 REF.; 13 FIG./5 TABL.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

GLUTENIN : DER SCHLUESSEL ZUR BACKQUALITAET DES WEIZENMEHLES. = LA GLUTENINE : CLE DE LA QUALITE BOULANGERE DE LA FARINE DE BLEBUSHUK W; KHAN K; MCMASTERS GJ et al.1983; GETREIDE, MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 4; PP. 99-101; BIBL. 4 REF.; 5 FIG.Article

EFFECTS OF HIGH RATES OF NITROGEN ON NEEPAWA WHEAT GROWN UNDER IRRIGATION. III: PROTEIN QUALITY FOR BREADMAKING AS REFLECTED BY VARIOUS TESTSBUSHUK W; RODRIGUEZ BORES FJ; DUBETZ S et al.1978; CANAD. J. PLANT. SCI.; CAN; DA. 1978; VOL. 58; NO 4; PP. 923-927; ABS. FRE; BIBL. 14 REF.Article

HIGH-PROTEIN BREAD FROM WHEAT-FABA BEAN COMPOSITE FLOURS = PAIN A HAUTE TENEUR EN PROTEINE A PARTIR DE FARINES COMPOSITES BLE-FEVEROLEMCCONNELL LM; SIMMONDS DH; BUSHUK W et al.1974; CEREAL SCI. TODAY; U.S.A.; DA. 1974; PP. 517-521; BIBL. 14 REF.Article

FONCTIONAL GLUTENIN: A COMPLEX OF COVALENTLY AND NON-COVALENTLY LINKED COMPONENTSBUSHUK W; KHAN K; MCMASTER G et al.1980; ANN. TECHNOL. AGRIC.; ISSN 0003-4223; FRA; DA. 1980 PUBL. 1981; VOL. 29; NO 2; PP. 279-294; ABS. FRE; BIBL. 2 P.Conference Paper

THE INHERITANCE OF LIPOXIDASE ACTIVITY AND PIGMENT CONTENT IN DURUM WHEAT.LEE J; KALTSIKES PJ; BUSHUK W et al.1976; THEOR. APPL. GENET.; GERM.; DA. 1976; VOL. 47; NO 5; PP. 243-250; BIBL. 14 REF.Article

A MODIFIED BIURET REAGENT FOR DETERMINATION OF PROTEIN = REACTIF DU BIURET MODIFIE POUR LE DOSAGE DES PROTEINESNOLL JS; SIMMONDS DH; BUSHUK W et al.1974; CEREAL CHEM.; U.S.A.; DA. 1974; VOL. 51; NO 5; PP. 610-616; BIBL. 12 REF.Article

Salt sensitivity of acetic acid-extractable proteins of wheat flourKIM, H. R; BUSHUK, W.Journal of cereal science (Print). 1995, Vol 21, Num 3, pp 241-250, issn 0733-5210Article

Polymeric glutenin of wheat lines with varying number of high molecular weight glutenin subunitsGAO, L; BUSHUK, W.Cereal chemistry. 1993, Vol 70, Num 4, pp 475-480, issn 0009-0352Article

Computer-aided analysis of gliadin electrophoregrams. I: Improvement of precision of relative mobility determination by using a three reference band standardizationSAPIRSTEIN, H. D; BUSHUK, W.Cereal chemistry. 1985, Vol 62, Num 8, pp 372-377, issn 0009-0352Article