[Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. V. Physicochemical and biological properties of gliadins and glutenins].
D000596:Amino Acids / Q000032:analysis; D002523:Edible Grain / Q000032:analysis*; D005609:Free Radicals; D005903:Gliadin / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis*; D012434:Secale / Q000032:analysis*; D014908:Triticum / Q000032:analysis*
D000596:Amino Acids; D005609:Free Radicals; D010940:Plant Proteins; D005983:Glutens; D005903:Gliadin
Porównawcza analiza białek pszenicy, zyta i dwóch odmian pszenzyta T275 i T294. V. Własności fizykochemiczne i biologiczne gliadyn i glutenin.