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AN AUTOMATED FLUOROMETRIC ASSAY FOR PROTEOLYTIC ACTIVITY IN WHEAT. = EVALUATION FLUORIMETRIQUE AUTOMATISEE DE L'ACTIVITE PROTEOLYTIQUE DU BLEPRESTON KR.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 4; PP. 451-458; BIBL. 12 REF.Article

GEL FILTRATION OF WHEAT GLUTEN PROTEINS ON SEPHACRYL S-300PRESTON KR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 1; PP. 73-76; BIBL. 16 REF.Article

EFFECTS OF NEUTRAL SALTS UPON WHEAT GLUTEN PROTEIN PROPERTIES. I: RELATIONSHIP BETWEEN THE HYDROPHOBIC PROPERTIES OF GLUTEN PROTEINS AND THEIR EXTRACTABILITY AND TURBIDITY IN NEUTRAL SALTSPRESTON KR.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 4; PP. 317-324; BIBL. 35 REF.Article

SIMPLE SPECTRAL CONTROL TECHNIQUE FOR EXTERNAL CAVITY LASER TRANSMITTERSPRESTON KR.1982; ELECTRONICS LETTERS; ISSN 0013-5194; GBR; DA. 1982; VOL. 18; NO 25-26; PP. 1092-1094; BIBL. 4 REF.Article

NOTE ON SEPARATION AND PARTIAL PURIFICATION OF WHEAT PROTEASES BY AFFINITY CHROMATOGRAPHYPRESTON KR.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 5; PP. 793-798; BIBL. 9 REF.Article

PHYSIOLOGICAL CONTROL OF EXO- AND ENDOPROTEOLYTIC ACTIVITIES IN GERMINATING WHEAT AND THEIR RELATIONSHIP TO STORAGE PROTEIN HYDROLYSISPRESTON KR; KRUGER JE.1979; PLANT PHYSIOL.; ISSN 0032-0889; USA; DA. 1979; VOL. 64; NO 3; PP. 450-454; BIBL. 30 REF.Article

PROPERTIES OF WHEAT GLIADINS SEPARATED BY GEL FILTRATION.PRESTON KR; WOODBURY W.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 2; PP. 180-190; BIBL. 1 P. 1/2Article

A MODIFIED EXTENSIGRAPH PROCEDURE FOR MEASURING THE STRETCHING PROPERTIES OF FERMENTED DOUGHKILBORN RH; PRESTON KR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 5; PP. 381-384; BIBL. 15 REF.Article

SPONGE-AND-DOUGH BREAD: EFFECTS OF FERMENTATION TIME, BROMATE AND SPONGE SALT UPON THE BAKING AND PHYSICAL DOUGH PROPERTIES OF A CANADIAN RED SPRING WHEATPRESTON KR; KILBORN RH.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1143-1148; BIBL. 13 REF.Article

PHYSIOLOGICAL CONTROL OF EXO- AND ENDOPROTEOLYTIC ACTIVITIES IN GERMINATING WHEAT AND THEIR RELATIONSHIP TO STORAGE PROTEIN HYDROLYSISPRESTON KR; KRUGER JE.1979; PLANT PHYSIOL.; USA; DA. 1979; VOL. 64; NO 3; PP. 450-454; BIBL. 30 REF.Article

AN ULTRACENTRIFUGE FLOUR ABSORPTION METHOD.PRESTON KR; TIPPLES KH.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 1; PP. 96-101; BIBL. 11 REF.Article

A DOUGH SHEETING AND MOLDING PROPERTY INDICATORKILBORN RH; PRESTON KR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 3; PP. 171-174; BIBL. 6 REF.Article

PURIFICATION AND PROPERTIES OF TWO PROTEOLYTIC ENZYMES WITH CARBOXYPEPTIDASE ACTIVITY IN GERMINATED WHEAT.PRESTON KR; KRUGER JE.1976; PLANT PHYSIOL.; U.S.A.; DA. 1976; VOL. 58; NO 4; PP. 516-520; BIBL. 30 REF.Article

AMINO ACID COMPOSITION AND SUBUNIT STRUCTURE OF RYE GLIADIN PROTEINS FRACTIONATED BY GEL FILTRATION = COMPOSITION EN ACIDES AMINES ET STRUCTURE DES SOUS-UNITES DES PROTEINES DE LA GLIADINE DU SEIGLE FRACTIONNEES PAR FILTRATION SUR GELPRESTON KR; WOODBURY W.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 5; PP. 719-726; BIBL. 24REF.Article

A DOUGH HEIGHT TRACKER AND ITS POTENTIAL APPLICATION TO THE STUDY OF DOUGH CHARACTERISTICSKILBORN RH; PRESTON KR.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 198-201; BIBL. 5 REF.Article

EFFECTS OF ACID-SOLUBLE AND ACID-INSOLUBLE GLUTEN PROTEINS ON THE RHEOLOGICAL AND BAKING PROPERTIES OF WHEAT FLOURSPRESTON KR; TIPPLES KH.1980; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 5; PP. 314-320; BIBL. 28 REF.Article

CHANGES IN AMINO-PEPTIDASES OF WHEAT KERNELS DURING GROWTH AND MATURATION.KRUGER JE; PRESTON KR.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 3; PP. 360-372; BIBL. 14 REF.Article

THE GRL FILOT MILL. I: FLOUR YIELDS AND ANALYTICAL PROPERTIES OF FLOUR STREAMS MILLED FROM CANADIAN RED SPRING WHEATSBLACK HC; PRESTON KR; TIPPLES KH et al.1981; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1981; VOL. 14; NO 4; PP. 315-320; ABS. FRE; BIBL. 11 REF.Article

GRAIN RESEARCH LABORATORY COMPRESSION TESTER : ITS DESCRIPTION AND APPLICATION TO MEASUREMENT OF BREAD-CRUMB PROPERTIES. = L'INSTRUMENT DE MESURE DE COMPRESSION DU GRAIN RESEARCH LABORATORY : DESCRIPTION ET APPLICATION A LA MESURE DES PROPRIETES DE LA MIE DE PAINKILBORN RH; TIPPLES KH; PRESTON KR et al.1983; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 2; PP. 134-138; BIBL. 19 REF.; 7 FIG./2 TABL.Article

EXTERNAL CAVITY CONTROLLED SINGLE LONGITUDINAL MODE LASER TRANSMITTER MODULEPRESTON KR; WOOLLARD KC; CAMERON KH et al.1981; ELECTRON. LETT.; ISSN 0013-5194; GBR; DA. 1981; VOL. 17; NO 24; PP. 931-933; BIBL. 11 REF.Article

RELATIONSHIP OF EXOPROTEOLYTIC AND ENDOPROTEOLYTIC ACTIVITY TO STORAGE PROTEIN HYDROLYSIS IN GERMINATING DURUM AND HARD RED SPRING WHEATPRESTON KR; DEXTER JE; KRUGER JE et al.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 877-888; BIBL. 2 P.Article

THE GRL PILOT MILL. II: PHYSICAL DOUGH AND BAKING PROPERTIES OF FLOUR STREAMS MILLED FROM CANADIAN RED SPRING WHEATSPRESTON KR; KILBORN RH; BLACK HC et al.1982; CAN. INST. FOOD. SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 1; PP. 29-36; ABS. FRE; BIBL. 9 REF.Article

SPONGE- AND-DOUGH BREAD. I: REDUCTION OF FERMENTATION TIME AND BROMATE REQUIREMENT BY THE INCORPORATION OF SALT IN THE SPONGEKILBORN RH; NOMURA S; PRESTON KR et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 6; PP. 508-512; BIBL. 11 REF.Article

102 KM OPTICAL FIBRE TRANSMISSION EXPERIMENTS AT 1.52 MU M USING AN EXTERNAL CAVITY CONTROLLED LASER TRANSMITTER MODULECAMERON KH; CHIDGEY PJ; PRESTON KR et al.1982; ELECTRONICS LETTERS; ISSN 0013-5194; GBR; DA. 1982; VOL. 18; NO 15; PP. 650-651; BIBL. 9 REF.Article

COMPARISON OF GLUTEN STRENGTH, MIXING PROPERTIES, BAKING QUALITY AND SPAGHETTI QUALITY OF SOME CANADIAN DURUM AND COMMON WHEATSDEXTER JE; MATSUO RR; PRESTON KR et al.1981; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1981; VOL. 14; NO 2; PP. 108-111; ABS. FRE; BIBL. 22 REF.Article

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