Isolation and characterisation of wheat flour proteins. I.—separation of salt- and acetic acid-dispersible proteins by gel filtration, polyacrylamide gel electrophoresis, and sucrose gradient ultracentrifugation (Q72621744)
scientific article published on 01 November 1965
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Current Data About Isolation and characterisation of wheat flour proteins. I.—separation of salt- and acetic acid-dispersible proteins by gel filtration, polyacrylamide gel electrophoresis, and sucrose gradient ultracentrifugation
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(P577) Monday, November 1, 1965
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https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.2740161103
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(P1476) "Isolation and characterisation of wheat flour proteins. I. Separation of salt- and acetic acid-dispersible proteins by gel filtration, polyacrylamide gel electrophoresis, and sucrose gradient ultracentrifugation" (language: en)
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"Isolation and characterisation of wheat flour proteins. I.—separation of salt- and acetic acid-dispersible proteins by gel filtration, polyacrylamide gel electrophoresis, and sucrose gradient ultracentrifugation" (language: en)
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(P2093) M. Jankiewicz
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Y. Pomeranz
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other details
description scientific article published on 01 November 1965

External Links
(P356) 10.1002/JSFA.2740161103
(P698) 5853340