Changes in urea‐dispersibility of proteins during maturation
- 1 June 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (6), 273-276
- https://doi.org/10.1002/jsfa.2740170611
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Isolation and characterisation of wheat flour proteins. II..—effects of urea andN-ethylmaleimide on the behaviour of wheat proteins during extraction and fractionationJournal of the Science of Food and Agriculture, 1965
- Dispersibility of wheat proteins in aqueous urea solutions—a new parameter to evaluate bread‐making potentialities of wheat floursJournal of the Science of Food and Agriculture, 1965
- Development of the Hard Red Winter Wheat Kernel in Relation to Yield, Test Weight, Kernel Weight, Moisture Content and Milling and Baking Quality1Agronomy Journal, 1957
- Effect of Foliar Spraying of Pawnee Wheat With Urea Solutions on Yield, Protein Content, and Protein Quality1Agronomy Journal, 1957
- A chemical study of the development of the wheat grainThe Journal of Agricultural Science, 1924
- On the Strength and Development of the Grain of Wheat (Triticum vulgare)Annals of Botany, 1909