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Publications by Linda Dykes
Variation of Protein Molecular Weight Distribution Parameters and Their Correlations With Gluten and Mixing Characteristics for Winter Waxy Wheat
Cereal Chemistry
Organic Chemistry
Food Science
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Variation for Glutenin and Waxy Alleles and Their Effect on Quality Properties in Sichuan Wheat Landraces
Journal of Plant Sciences
Plant Science
Agronomy
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Rheological and Thermal Characteristics of Wheat Gluten Biopolymers Plasticized With Glycerol
Quimica Nova
Chemistry
Identification of Wheat Varieties With High Grain Protein and Gluten Content
Size and Shape of the Repetitive Domain of High Molecular Weight Wheat Gluten Proteins. II. Hydrodynamic Studies
Biopolymers
Biochemistry
Medicine
Biomaterials
Organic Chemistry
Biophysics
Wheat Gluten and Spray-Dried Plasma Protein Blends for Nursery Pigs
Kansas Agricultural Experiment Station Research Reports
Protein and Quality Characterization of Complete and Partial Near-Isogenic Lines of Waxy Wheat
Cereal Chemistry
Organic Chemistry
Food Science
Effect of Heating and Acidic pH on Characteristics of Wheat Gluten Suspension
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Estimation of the Molecular Weight of Ions by Isotachophoresis. IV. Comparison of the Correlations of Mobility With Molecular Volume and With Molecular Weight.
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
Water Vapor Transport Parameters of a Cast Wheat Gluten Film
Industrial Crops and Products
Agronomy
Crop Science
