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- [1] EFFECT OF PROTEIN-CONTENT AND WHEAT VARIETY ON RELATIVE VISCOSITY, SOLUBILITY, AND ELECTROPHORETIC PROPERTIES OF GLUTEN PROTEINSCEREAL CHEMISTRY, 1979, 56 (03) : 162 - 165BUTAKI, RCDRONZEK, B
- [2] EFFECT OF PROTEIN AND WHEAT VARIETY ON SOLUBILITY AND ELECTROPHORETIC PROPERTIES OF FLOUR PROTEINSCEREAL CHEMISTRY, 1972, 49 (03) : 247 - &TANAKA, KBUSHUK, W
- [3] EFFECT OF PROTEIN CONTENT AND BREADMAKING QUALITY ON SOLUBILITY AND ELECTROPHORETIC PROPERTIES OF FLOUR PROTEINSCEREAL SCIENCE TODAY, 1970, 15 (09): : 303 - &TANAKA, KBUSHUK, W
- [4] VISCOELASTIC PROPERTIES OF COOKED GLUTEN, PROTEIN-CONTENT AND DURUM-WHEAT COOKING QUALITYANNALES DE TECHNOLOGIE AGRICOLE, 1978, 27 (04): : 799 - 808DAMIDAUX, RFEILLET, P
- [5] SCREENING BREAD WHEAT GERMPLASM FOR GRAIN PROTEIN-CONTENT AND GLUTEN STRENGTHCURRENT SCIENCE, 1980, 49 (06): : 247 - 248RANDHAWA, ASCHAND, K
- [6] EFFECT OF HEAT-TREATMENT ON PROTEIN SOLUBILITY AND VISCOELASTIC PROPERTIES OF WHEAT GLUTENCEREAL CHEMISTRY, 1980, 57 (05) : 325 - 331JEANJEAN, MFDAMIDAUX, RFEILLET, P
- [7] EFFECT OF SALINE IRRIGATION WATER ON THE PROTEIN-CONTENT OF WHEATINDIAN JOURNAL OF AGRONOMY, 1980, 25 (03) : 546 - 548BHOLA, SNDHIR, RPSHARMA, BK
- [8] EFFECT OF PROTEIN-CONTENT ON THE SURFACE-ACTIVITY AND VISCOSITY OF EMULSANCOLLOID AND POLYMER SCIENCE, 1987, 265 (05) : 442 - 447ZOSIM, ZGUTNICK, DLROSENBERG, E
- [9] HOW FREE IS GLUTEN FREE - RELATIONSHIP BETWEEN KJELDAHL NITROGEN VALUES AND GLUTEN PROTEIN-CONTENT FOR WHEAT STARCHESCEREAL CHEMISTRY, 1992, 69 (01) : 110 - 112SKERRITT, JHHILL, AS
- [10] THE EFFECT OF SUCROSE ON GLUTEN DEVELOPMENT AND THE SOLUBILITY OF THE PROTEINS OF A SOFT WHEAT FLOURCEREAL CHEMISTRY, 1958, 35 (05) : 366 - 374BAXTER, EJHESTER, EE