Cereal chemistry, 1993-09, Vol.70 (5), p.506-511
1993
Volltextzugriff (PDF)
Details
- Autor(en) / Beteiligte
- Titel
- Improved chromatographic separation and characterization of ethanol-soluble wheat proteins
- Ist Teil von
- Cereal chemistry, 1993-09, Vol.70 (5), p.506-511
- Ort / Verlag
- St. Paul, MN: American Association of Cereal Chemists
- Erscheinungsjahr
- 1993
- Quelle
- EZB Electronic Journals Library
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0009-0352eISSN: 1943-3638Titel-ID: cdi_pascalfrancis_primary_3834475
- Format
- –
- Schlagworte
- ACIDE AMINE, ALIMENTOS, AMINO ACIDS, AMINOACIDOS, Biological and medical sciences, BLE, CALIDAD, CARBOHIDRATOS, CARBOHYDRATES, Cereal and baking product industries, CHEMICAL COMPOSITION, CHROMATOGRAPHIE LIQUIDE HAUTE PRESS, COMPOSICION QUIMICA, COMPOSITION CHIMIQUE, CROMATOGRAFIA LIQUIDA ALTA PRESION, CULTIVARS, ETANOL, ETHANOL, FOOD COMPOSITION, Food industries, FOOD QUALITY, FOODS, FRACCIONAMIENTO, FRACTIONATION, FRACTIONNEMENT, Fundamental and applied biological sciences. Psychology, GLIADIN, GLUCIDE, HIGH PRESSURE LIQUID CHROMATOGRAPHY, HPLC, MOLECULAR WEIGHT, NUTRIENT CONTENT, NUTRITIVE VALUE, PESO MOLECULAR, POIDS MOLECULAIRE, PRODUIT ALIMENTAIRE, PROLAMINAS, PROLAMINE, PROLAMINES, QUALITE, QUALITY, SOLUBILIDAD, SOLUBILITE, SOLUBILITY, TRIGO, VALEUR NUTRITIVE, VALOR NUTRITIVO, VARIEDADES, VARIETE, VARIETIES, WHEATS