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6. REDUCTION AND STARCH-GEL ELECTROPHORESIS OF WHEAT GLIADIN AND GLUTENIN. WOYCHIK JH; HUEBNER FR; DIMLER RJ Arch Biochem Biophys; 1964 Apr; 105():151-5. PubMed ID: 14165489 [No Abstract] [Full Text] [Related]
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18. The effects of sulfur content on the properties of wheat gluten. Yoshino D; McCalla AG Can J Biochem; 1966 Mar; 44(3):339-46. PubMed ID: 5934242 [No Abstract] [Full Text] [Related]
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