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Journal Abstract Search

116 related items for PubMed ID: 5660589

  • 1. [The biological value of rye and wheat proteins].
    Kalmykov PE.
    Vopr Pitan; 1968; 27(1):42-6. PubMed ID: 5660589
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  • 3. [Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. IV. Amino acid composition of gliadins and glutenins].
    Iskierko J, Górski A.
    Ann Univ Mariae Curie Sklodowska Med; 1980; 35():175-8. PubMed ID: 7349065
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  • 5. [A comparative analysis of the proteins of wheat, rye and Triticale T275 and T294. III. Content of tryptophan and tyrosine in gliadines and glutenines and N-end amino acids of gliadine fraction (author's transl)].
    Górski A, Iskierko J.
    Ann Univ Mariae Curie Sklodowska Med; 1979; 34():311-6. PubMed ID: 262145
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  • 6. [Effect of grinding of rye and wheat on the contents of basic components in the respective flour].
    Piekarska J, Horszczaruk I, Rakowska M.
    Rocz Panstw Zakl Hig; 1973; 24(4):433-43. PubMed ID: 4760904
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  • 8. [Electrophoretic studies of cereals. V. Analysis of protein exudates of wheat].
    Martinelli G, Minetti M, Pocchiari F, Silano V.
    Ann Ist Super Sanita; 1970; 6(6):377-9. PubMed ID: 5526842
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  • 10. [Identification of albumin 0.19 in wheat and other cereal proteins].
    Konarev AV, Gavriliuk IP.
    Biokhimiia; 1978 Jan; 43(1):28-33. PubMed ID: 623845
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  • 15. [Biological value of grain crop proteins].
    Turbin NV, Gruzdev LG, Zhebrak EA.
    Dokl Akad Nauk SSSR; 1975 Jan 21; 220(3):743-5. PubMed ID: 1112183
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  • 16. [Amino acid composition of domestic varieties of winter wheat grown in various regions of the USSR].
    Somin VI.
    Vopr Pitan; 1968 Jan 21; 27(1):37-42. PubMed ID: 5668543
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  • 17. [Electrophoretic research on cereals. II. Detection and determination of soft grain in flour and alimentary pasta].
    Silano V, D'Errico AM, Pocchiari F, Tassi-Micco C, Muntoni F.
    Ann Ist Super Sanita; 1968 Jan 21; 4(5):641-3. PubMed ID: 5734042
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  • 19. [Quantitative microscopic determination of rye in wheat flour].
    Seidemann J.
    Nahrung; 1971 Jan 21; 15(1):91-4. PubMed ID: 5172873
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