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Amino Acid Sequence of Wheat Flour Arabinogalactan‐Peptide, Identical to Part of Grain Softness Protein GSP‐1, Leads to Improved Structural Model

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Bibliographic Details
Published in:	Cereal chemistry 2002-05, Vol.79 (3), p.329-331
Main Authors:	Van den Bulck, Katie, Loosveld, Anne‐Marie A., Courtin, Christophe M., Proost, Paul, Van Damme, Jozef, Robben, Johan, Mort, Andrew, Delcour, Jan A.
Format:	Article
Language:	English
Subjects:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams
Citations:	Items that cite this one
Online Access:	Get full text
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