Relationship between Functional Properties of Wheat Dough and the Relative Proportion of the Polymeric Fraction
Király, I., Baticz, O., Larroque, O., Juhász, A., Tömösközi, S., Békés, F., Guóth, A., Abonyi, T., Bedő, Z.
Published in The Gluten Proteins (2004)
Published in The Gluten Proteins (2004)
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Conference Proceeding
Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits
Abonyi, Tibor, Király, István, Tömösközi, Sándor, Baticz, Orsolya, Guóth, Adrienn, Gergely, Szilveszter, Scholz, Éva, Lásztity, Demeter, Lásztity, Radomir
Published in Journal of agricultural and food chemistry (02.05.2007)
Published in Journal of agricultural and food chemistry (02.05.2007)
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Journal Article