- Tyrosine cross-links: molecular basis of gluten structure and functionK A Tilley
Department of Grain Science and Industry, 201 Shellenberger Hall, Kansas State University, Manhattan, Kansas 66506, USA
J Agric Food Chem 49:2627-32. 2001..The relative contributions of tyrosine bonds and disulfide--sulfhydryl interchange are discussed...
- Characterization of beta-conglycinin and glycinin soy protein fractions from four selected soybean genotypesA L Riblett
Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506-1600, USA
J Agric Food Chem 49:4983-9. 2001..The gel-forming properties may be related to more than just protein content, such as the amount and type of amino acid in the fraction...