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Triticeae glutens
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1	AGTEC-Org – AGronomical and TEChnological methods to improve Organic wheat quality A project of the research network Technological quality of organic wheat in Europe Summary Add to Reading List Source URL: core1.coreorganic.org Language: English - Date: 2013-12-11 03:04:48 Flour Wheat flour Gluten Bread Winter wheat Gliadin Milling yield Leavening agent Triticeae glutens Food and drink Wheat Staple foods
2	Published online 25 February[removed]The structure and properties of gluten: an elastic protein from wheat grain Peter R. Shewry1, Nigel G. Halford1, Peter S. Belton2 and Arthur S. Tatham1 1 Add to Reading List Source URL: www.brockwell-bake.org.uk Language: English* - Date: 2011-04-25 12:40:52 Agronomy Glutenin Gluten Gliadin Wheat Durum Triticeae glutens Biology Glycoproteins Food and drink
3	Utilization of near isogenic lines of gliadin loci of common wheat for comparison of three existing APAGE methods of gliadin analysis Zlatska AV, Golopapa YuV, Bogdan YuM, Korol LV Ukrainian Institute for plant varieties Add to Reading List Source URL: ses.library.usyd.edu.au Language: English - Date: 2008-09-12 10:24:43 Gliadin Molecular biology SDS-PAGE Wheat Gluten immunochemistry Triticeae glutens Biology Glycoproteins Food and drink
4	Baking Sure New Wheats Measure Up SCOTT BAUER (K7219-2) W heat breeders, farmers, Add to Reading List Source URL: www.ars.usda.gov Language: English - Date: 2001-07-30 10:02:47 Durum Semolina Winter wheat Flour Pasta Bread Common wheat Elieser Posner Triticeae glutens Food and drink Wheat Staple foods
5	Flour Power for Tomorrow Scientists on a Roll With Wheat Protein Studies Add to Reading List Source URL: www.ars.usda.gov Language: English - Date: 2004-12-21 14:29:12 Nutrition Flour Gluten Endosperm Bread Proteomics Triticeae glutens Food and drink Staple foods Wheat
6	Wheat Flour Constituents and Their Properties Relevant in Cake Making Jan A. Delcour Department of Microbial and Molecular Systems and Leu Add to Reading List Source URL: cakesymposium.mygreencloud.be Language: English - Date: 2014-07-29 06:37:41 Wheat Bread Starch gelatinization Starch Cake Triticeae glutens Food and drink Staple foods Flour