Comparative investigations of gluten proteins from different wheat species I. Qualitative and quantitative composition of gluten protein types

By H. Wieser. 2000

116 citations recorded by the source corpus.

Subfields: Gastroenterology, Plant Science

View Paper: https://www.semanticscholar.org/paper/16fe44f219ded0611929039e2126acd9b20b1dba

How researchers see this paper

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In Gastroenterology

1. M. Zaharieva
2. P. Monneveux

In Plant Science

1. M. Zaharieva
2. P. Monneveux

Citations in the corpus

• Cultivated einkorn wheat (Triticum monococcum L. subsp. monococcum): the long life of a founder crop of agriculture (2014, background): “Together with emmer, einkorn has a higher proportion of a-gliadins than durum and bread wheat (Wieser 2000).”