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pro vyhledávání: '"Nils Kühlsen"'
Autor:
Alexander Prange, Josef Hormes, Barbara Birzele, Nils Kühlsen, Isolde Arzberger, Peter Köhler, Susanne Antes
Publikováno v:
European Food Research and Technology. 212:570-575
The sulfur containing gluten proteins largely determine the baking quality of wheat. In order to probe the speciation of sulfur, gluten proteins [gliadin, high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin], stored gluten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b07d6a6b5dfe1d8aa3b978bdcee2e17
https://doi.org/10.1007/s002170100304
https://doi.org/10.1007/s002170100304
