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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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
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cited_by cdi_FETCH-LOGICAL-c3549-d5268180ed3a262abb60bb89c943b0321a7405483d5dc1d6d4830e64d2a4e7183
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container_end_page 331
container_issue 3
container_start_page 329
container_title Cereal chemistry
container_volume 79
creator Van den Bulck, Katie
Loosveld, Anne‐Marie A.
Courtin, Christophe M.
Proost, Paul
Van Damme, Jozef
Robben, Johan
Mort, Andrew
Delcour, Jan A.
description
doi_str_mv 10.1094/CCHEM.2002.79.3.329
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subjects Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
title 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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