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Aufnahme von Proteinspektren von Getreidearten mit HPLC als Grundlage zur Bestimmung und Erklärung von ernährungsphysiologischen und technologischen Eigenschaften
Protein quality is besides protein content and starch quality the most important factor influencing wheat backing quality (Triticum aestivum L.). Emphases of the first part of the project were the establishment of a basic stock of data about gliadin and glutenin spectra of wheat, the implementation of statistical methods for their interpretation relating to technological parameters. Gliadins and glutenins of 162 wheat flour samples from variety testing trials were investigated by HPLC. Thedoi:10.25365/thesis.15771 fatcat:3frkrw3fhnffnjjiekoge7gulm