Wheat flour proteins: the selectivity of solvents and the stability of gliadin and glutenin fractions of stored flours.
D004355:Drug Stability; D005433:Flour / Q000032:analysis / Q000592:standards; D005519:Food Preservation; D005903:Gliadin / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis* / Q000302:isolation & purification; D012995:Solubility; D013696:Temperature; D013997:Time Factors; D014908:Triticum / Q000032:analysis* / Q000592:standards
D010940:Plant Proteins; D005903:Gliadin