-
71
المؤلفون: Peter R. Shewry, J. D. Schofield, E.M. Magnus, Arthur S. Tatham, Ellen Mosleth Færgestad, K. M. Tronsmo
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Rheology, chemistry, media_common.quotation_subject, Arbiter, Quality (business), Food science, Gluten, media_common, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::58eb8474855cbf495f9355fa09bd3b21Test
https://doi.org/10.1039/9781847552372-00387Test -
72
المؤلفون: Peter R. Shewry, H. D. Sapirstein, B. X. Fu, Arthur S. Tatham
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Glutenin, chemistry, biology, Agronomy, Wheat flour, biology.protein, Cultivar, Solubility, Gliadin, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::aed3bca8fe5f2e7b2fdd2c245e7a0c7fTest
https://doi.org/10.1039/9781847552372-00425Test -
73
المؤلفون: Amalia Tsiami, J. David Schofield, C. V. Skinner, Gitte Budolfsen, Peter R. Shewry, Arthur S. Tatham
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Enzyme, chemistry, Rheology, Biochemistry, Oxidoreductase, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::cbae0e3fccf8def2c3c86785b52c36b7Test
https://doi.org/10.1039/9781847552372-00231Test -
74
المؤلفون: C. Patacchini, R. Fabbri, Renato D'Ovidio, E. Porceddu, Ann E. Blechl, Stefania Masci, O. D. Anderson, Arthur S. Tatham, Peter R. Shewry, Domenico Lafiandra
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Horticulture, Glutenin, Biochemistry, biology, chemistry, Protein subunit, Transgene, biology.protein, Genetically modified crops, Gliadin, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::9bd94da082a1e1d32dff9c0d5b2f9675Test
https://doi.org/10.1039/9781847552372-00101Test -
75
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Chemistry, Food science, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::4557b6d2848f234ea4d12dd2625e0a53Test
https://doi.org/10.1039/9781847552372-00340Test -
76
المؤلفون: J. D. Schofield, Arthur S. Tatham, Peter R. Shewry, W. Li, Amalia Tsiami
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Rheology, Chemistry, Oxidised glutathione, Mixing (process engineering), Food science, Ascorbic acid, Gluten, Redox, Nuclear chemistry
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::26ba08d1a1dd2ce21f96ed94ce057c24Test
https://doi.org/10.1039/9781847552372-00239Test -
77
المؤلفون: Peter R. Shewry, Hamit Köksel, Arthur S. Tatham, Dilek Sivri
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, biology, biology.organism_classification, Gluten, Enzyme assay, Protein content, chemistry.chemical_compound, Enzyme, Isoelectric point, chemistry, Biochemistry, biology.protein, Eurygaster, Pepstatin
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::99cd37a6c83749d9091ec16608090f04Test
https://doi.org/10.1039/9781847552372-00287Test -
78
المؤلفون: U. G. Purcell, B. J. Dobraszczyk, J. D. Schofield, Amalia Tsiami, Peter R. Shewry, Arthur S. Tatham
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Chemistry, Food science, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5b3a3887624f8556844c02e021c6c917Test
https://doi.org/10.1039/9781847552372-00413Test -
79
المؤلفون: Peter R. Shewry, Arthur S. Tatham
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Chemistry, Protein biosynthesis, Food science, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::d7593504faef5a83d7003b9a3fe7eb95Test
https://doi.org/10.1039/9781847552372-00469Test -
80
المؤلفون: Arthur S. Tatham, S. Uthayakumaran, M. Newberry, Peter R. Shewry, R. Tanner
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Materials science, Polymer science, Rheology, chemistry, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::c004332d41e4095a20f4961b8f0b3dd2Test
https://doi.org/10.1039/9781847552372-00372Test