1. Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin‐Like Characteristics to the Glutenin in Wheat Gluten. Issue 2 (14th January 2015) Authors: Murakami, Tetsuya; Kitabatake, Naofumi; Tani, Fumito Journal: Journal of food science Issue: Volume 80:Issue 2(2015) Page Start: C269 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Molecular Analysis of the Polymeric Glutenins with Gliadin‐Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten. Issue 3 (10th February 2016) Authors: Murakami, Tetsuya; Nishimura, Takahisa; Kitabatake, Naofumi; Tani, Fumito Journal: Journal of food science Issue: Volume 81:Issue 3(2016) Page Start: C553 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗