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Publications by Kirsty Hassall
Gradients of Gluten Proteins and Free Amino Acids Along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
Related publications
The Sulphur-Containing Amino Acids of Wheat Proteins /
Effect of Low Protein Diets on Free Amino Acids in Plasma of Young Men: Effect of Wheat Gluten Diet.
Journal of Nutritional Science and Vitaminology
Medicine
Nutrition
Dietetics
Studies of the Proteins, Peptides and Free Amino Acids of Mature Bovine Enamel
Biochemical Journal
The Terminal Amino Acids of Wheat Gliadin
Canadian Journal of Chemistry
Organic Chemistry
Catalysis
Chemistry
Influence of Different Flours and Starches on Gluten-Free Bread Aroma
Journal of Food Science and Technology
Food Science
Studying the Possibility of Using Enzymes, Lecithin, and Albumen in the Technology of Gluten-Free Bread
EasternEuropean Journal of Enterprise Technologies
Control
Electronic Engineering
Industrial
Mechanical Engineering
Energy Engineering
Applied Mathematics
Systems Engineering
Manufacturing Engineering
Computer Science Applications
Electrical
Innovation
Management of Technology
Power Technology
The Free Amino-Acids of Invertebrate Nerve
Biochemical Journal
Antibody Reactivity in Patients With IgE-mediated Wheat Allergy to Various Subunits and Fractions of Gluten and Non-Gluten Proteins From Ω-Gliadin-Free Wheat Genotypes
Annals of Agricultural and Environmental Medicine
Evolution
Ecology
Waste Management
Disposal
Public Health
Systematics
Environmental
Behavior
Occupational Health
Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
