Improved Fractionation of Constituent Polypeptides from Wheat Glutenin
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چکیده
منابع مشابه
Viscoelastic properties of wheat gliadin and glutenin suspensions
Linear and non-linear rheological properties of wheat gliadin and glutenin suspensions were investigated at various concentrations. Linear dynamic viscoelastic properties for both gliadin and glutenin were strongly dependent on concentration. For gliadins, the storage moduli (G 0), loss moduli (G00), and phase shifts dramatically changed within a narrow concentration range, indicating that glia...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1978
ISSN: 0002-1369
DOI: 10.1080/00021369.1978.10862915