Wheat Structure
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Published By Elsevier

9781855737976

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Subject Index

Wheat Structure ◽

10.1533/9781845698478.index ◽

1995 ◽

pp. 377-379

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WHEAT DOUGH PROPERTIES AFFECTED BY ADDITIVES

Wheat Structure ◽

10.1533/9781845698478.8.371 ◽

1995 ◽

pp. 371-375

Author(s):

E. Török

Keyword(s):

Wheat Dough ◽

Dough Properties

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STRESS RELAXATION OF WHEAT FLOUR DOUGHS FOLLOWING BUBBLE INFLATION OR LUBRICATED SQUEEZING FLOW AND ITS RELATION TO WHEAT FLOUR QUALITY

Wheat Structure ◽

10.1533/9781845698478.7.323 ◽

1995 ◽

pp. 323-331

Author(s):

J.C. Bartolucci ◽

B. Launay

Keyword(s):

Stress Relaxation ◽

Wheat Flour ◽

Squeezing Flow ◽

Flour Quality ◽

Wheat Flour Quality ◽

Lubricated Squeezing Flow

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CHANGES OF WHEAT FLOUR COMPONENTS INDUCED BY BREAD IMPROVER

Wheat Structure ◽

10.1533/9781845698478.6.286 ◽

1995 ◽

pp. 286-292

Author(s):

M. Soral-Śmietana ◽

M. Rozad ◽

A. Cielemęcka

Keyword(s):

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MONOCLONAL ANTIBODIES AGAINST WHEAT GLYCOLIPIDS: NEW TOOLS TO INVESTIGATE MECHANISMS OF GAS RETENTION IN BREAD DOUGH

Wheat Structure ◽

10.1533/9781845698478.6.271 ◽

1995 ◽

pp. 271-278

Author(s):

Z. Gan ◽

J.D. Schofield

Keyword(s):

Monoclonal Antibodies ◽

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DETERMINATION OF LOW MOLECULAR WEIGHT THIOLS IN WHEAT FLOURS AND DOUGHS

Wheat Structure ◽

10.1533/9781845698478.5.235 ◽

1995 ◽

pp. 235-241

Author(s):

B. Hahn ◽

R. Sarwin ◽

W. Grosch

Keyword(s):

Molecular Weight ◽

Low Molecular Weight ◽

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CONSTRUCTION OF Dx5 GENES MODIFIED IN THE REPETITIVE DOMAIN AND THEIR EXPRESSION IN ESCHERICHIA COLI

Wheat Structure ◽

10.1533/9781845698478.4.211 ◽

1995 ◽

pp. 211-214

Author(s):

R. D'Ovidio ◽

O.D. Anderson ◽

S. Masci ◽

J. Skerritt ◽

E. Porceddu

Keyword(s):

Escherichia Coli ◽

Repetitive Domain ◽

Expression In Escherichia Coli

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WHEAT PROTEIN MOLECULAR BIOLOGY AND GENETIC ENGINEERING: IMPLICATIONS FOR QUALITY IMPROVEMENT

Wheat Structure ◽

10.1533/9781845698478.4.199 ◽

1995 ◽

pp. 199-205

Author(s):

P.R. Shewry ◽

A.S. Tatham ◽

J. Greenfield ◽

N.G. Halford ◽

S. Thompson ◽

...

Keyword(s):

Quality Improvement ◽

Molecular Biology ◽

Genetic Engineering ◽

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INVESTIGATION OF HYPERSENSITIVITY TO WHEAT GLIADIN FROM GLUTEN-FREE DIETARY PRODUCTS USING DOT-BLOT ASSAY

Wheat Structure ◽

10.1533/9781845698478.3.189 ◽

1995 ◽

pp. 189-191

Author(s):

I.M. Stankovic ◽

I.Dj. Miletic ◽

V.D. Miletic

Keyword(s):

Gluten Free ◽

Dot Blot ◽

Dot Blot Assay ◽

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GLIADIN COMPONENTS AND GLUTENIN SUBUNITS IN WHEAT BREEDING

Wheat Structure ◽

10.1533/9781845698478.3.173 ◽

1995 ◽

pp. 173-179

Author(s):

A.I. Abugalieva

Keyword(s):

Wheat Breeding ◽

Glutenin Subunits

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