COMPOSITION AND NUTRITIONAL VALUE OF PROTEINS OF WHEAT FLOUR STREAMS = COMPOSITION ET VALEUR NUTRITIONNELLES DES PROTEINES DES DIFFERENTS PASSAGES DE FARINE DE BLEORTH RA; OLIVER JR; RAYNER CJ et al.1976; FOOD TECHNOL. AUSTRAL.; AUSTRAL.; DA. 1976; VOL. 28; NO 6; PP. 210-214; BIBL. 30REF.Article

COMPARISON OF GLIADIN AND GLUTENIN SUBUNITS IN THE TRITICINAE BY SDS-POLYACRYLAMIDE GEL ELECTROPHORESIS = COMPARAISON DES FRACTIONS PROTIDIQUES DE LA GLIADINE ET DE LA GLUTENINE DES T. PAR ELECTROPHORESE SUR GEL DE POLYACRYLAMIDE-SDSPRESTON KR; WOODBURY W; ORTH RA et al.1975; CANAD. J. PLANT SCI.; CANADA; DA. 1975; VOL. 55; NO 3; PP. 667-672; ABS. FR.; BIBL. 21REFArticle