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Role of the Amino- and Carboxy-Terminal Regions in the Folding and Oligomerization of Wheat High Molecular Weight Glutenin Subunits
The high molecular weight glutenin subunits are considered one of the most important components of wheat (Triticum aestivum) gluten, but their structure and interactions with other gluten proteins are still unknown. Understanding the role of these proteins in gluten formation may be aided by analyse...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
1992
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1080207/ https://ncbi.nlm.nih.gov/pubmed/16668658 |
| Etiketak: |
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