Authors: SAPIRSTEIN HD FU BX

Citation: Hd. Sapirstein et Bx. Fu, INTERCULTIVAR VARIATION IN THE QUANTITY OF MONOMERIC PROTEINS, SOLUBLE AND INSOLUBLE GLUTENIN, AND RESIDUE PROTEIN IN WHEAT-FLOUR AND RELATIONSHIPS TO BREADMAKING QUALITY (VOL 75, PG 501, 1998), Cereal chemistry, 75(5), 1998, pp. 767-767

Authors: SAPIRSTEIN HD FU BX

Citation: Hd. Sapirstein et Bx. Fu, INTERCULTIVAR VARIATION IN THE QUANTITY OF MONOMERIC PROTEINS, SOLUBLE AND INSOLUBLE GLUTENIN, AND RESIDUE PROTEIN IN WHEAT-FLOUR AND RELATIONSHIPS TO BREADMAKING QUALITY, Cereal chemistry, 75(4), 1998, pp. 500-507

Authors: FU BX KOVACS MIP WANG C

Citation: Bx. Fu et al., A SIMPLE WHEAT-FLOUR SWELLING TEST, Cereal chemistry, 75(4), 1998, pp. 566-567

Authors: FU BX SAPIRSTEIN HD BUSHUK W

Citation: Bx. Fu et al., SALT-INDUCED DISAGGREGATION SOLUBILIZATION OF GLIADIN AND GLUTENIN PROTEINS IN WATER/, Journal of cereal science, 24(3), 1996, pp. 241-246

Authors: FU BX SAPIRSTEIN HD

Citation: Bx. Fu et Hd. Sapirstein, PROCEDURE FOR ISOLATING MONOMERIC PROTEINS AND POLYMERIC GLUTENIN OF WHEAT-FLOUR, Cereal chemistry, 73(1), 1996, pp. 143-152