Comparison of the amino-acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine content-Reference-Cited by-同舟云学术

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Comparison of the amino-acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine content

Published:1960-02 Issue:2 Volume:11 Page:109-115
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

McDermott E. E.,Pace J.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference10 articles.

1. The microbiological assay of amino acids. II. The distribution of amino acids in the wheat grain

2. CHROMATOGRAPHY OF AMINO ACIDS ON SULFONATED POLYSTYRENE RESINS

3. The content of amino-acids in white flour and bread

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3. Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes;International Journal of Food Science and Technology;2006-12

4. Protein and Lysine Content, Grain Yield, and Other Technological Traits in Durum Wheat under Mediterranean Conditions;Journal of Agricultural and Food Chemistry;2001-07-28

5. Mini Review: Durum Wheat Quality: A Multidisciplinary Concept;Journal of Cereal Science;2000-09

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