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Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry

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 proteins. Many wheat flour proteins also present dietary problems for consumers with celiac disease or wheat allergi...

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Bibliografische gegevens
Hoofdauteurs: Dupont, Frances M, Vensel, William H, Tanaka, Charlene K, Hurkman, William J, Altenbach, Susan B
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: BioMed Central 2011
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Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3238214/
https://ncbi.nlm.nih.gov/pubmed/21314956
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1477-5956-9-10
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