[HTML][HTML] Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
FM Dupont, WH Vensel, CK Tanaka, WJ Hurkman… - Proteome Science, 2011 - Springer
Background Wheat flour is one of the world's major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
[PDF][PDF] Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
FM Dupont, WH Vensel, CK Tanaka, WJ Hurkman… - 2011 - scienceopen.com
Background: Wheat flour is one of the worldLs major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
[PDF][PDF] Deciphering the complexities of the wheat flour proteome using quantitative two
FM Dupont, WH Vensel, CK Tanaka - Proteome Science, 2011 - escholarship.org
Background: Wheat flour is one of the worldLs major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry.
FM Dupont, WH Vensel, CK Tanaka… - Proteome …, 2011 - europepmc.org
Background Wheat flour is one of the world's major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
[PDF][PDF] Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
FM Dupont, WH Vensel, CK Tanaka, WJ Hurkman… - 2011 - Citeseer
Background: Wheat flour is one of the worldLs major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
[HTML][HTML] Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
FM Dupont, WH Vensel, CK Tanaka… - Proteome …, 2011 - proteomesci.biomedcentral.com
Wheat flour is one of the world's major food ingredients, in part because of the unique end-
use qualities conferred by the abundant glutamine-and proline-rich gluten proteins. Many …
use qualities conferred by the abundant glutamine-and proline-rich gluten proteins. Many …
Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
FM Dupont, WH Vensel, CK Tanaka… - Proteome …, 2011 - search.proquest.com
Background: Wheat flour is one of the world's major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
[PDF][PDF] Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
FM Dupont, WH Vensel, CK Tanaka, WJ Hurkman… - 2011 - academia.edu
Background: Wheat flour is one of the worldLs major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
[PDF][PDF] Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
FM Dupont, WH Vensel, CK Tanaka, WJ Hurkman… - 2011 - researchgate.net
Background: Wheat flour is one of the worldLs major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
[HTML][HTML] Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
FM Dupont, WH Vensel, CK Tanaka… - Proteome …, 2011 - ncbi.nlm.nih.gov
Background Wheat flour is one of the world's major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …