01  NIR: A Tool for Detection of Maturation Process in Wheat.  S. Gergely, E. Scholz and A. Salgo.  Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Muegyetem rkp. 3, Budapest H-1111, Hungary.
 

02  Evaluation of Micro Scale Milling Action.  S. Gergely, L. Handzel, A. Zoltan and A. Salgo.  Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Muegyetem rkp. 3, Budapest H-1111, Hungary.
 

03  Relationships Between Kernel Hardness and Bread-Making Quality of Winter Wheats.  J. Matuz1, Z. Bedo2 and E. Acs1.  1Cereal Research Non-Profit Company, Szeged, Hungary; 2Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvasar, Hungary.
 

04  Effect of the Growing Field On the Hardness, Physical Properties and Kernel Size of Winter Wheat.  Erno Gyimes and Antal Veha.  University of Szeged, Faculty of Food Engineering; Department of Food Technology and Environmental Management, Moszkvai krt, 5-7, Szeged, Hungary.
 

05  Correlation Between the Kernel Hardness Values and the Rheological Test Values by Hungarian Winter Wheat Varieties.  A. Veha, E. Gyimes and E. Markovics.  University of Szeged, Faculty of Food Engineering, Department of Food Technology and Environmental Management, Moszkvai krt. 5-7, Szeged, Hungary.
 

06  Tyrosine Crosslinks in Gluten.  K. E. Bagorogoza1, O. Prakash2 and K. A. Tilley1.  1Kansas State University, Department of Grain Science and Industry; 2Department of Biochemistry, Manhattan, KS 66506, USA.

07  New Regression Techniques to Provide Simplified Model to Measure Wheat Quality by NIRS.  F. E. Barton, II and D. S. Himmelsbach.  USDA-ARS, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, GA 30604, USA.
 

08  Ultrafast Cereal Protein Separations by High Performance Capillary Electrophoresis.  S. R. Bean1 and G. L. Lookhart2.  1Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506; 2USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502, USA.
 

09  Comparison of Digital Image Analysis Data to a Laser Light Diffraction Instrument for Analysis of Starch Size Distributions.  D. B. Bechtel1, J. D. Wilson1 and C. S. Gaines2.  1USDA-ARS, Grain Marketing and Production Research Center, 1515 College Ave., Manhattan, KS 66502; 2USDA-ARS, Soft Wheat Quality Laboratory, 1680 Madison Ave., Wooster, OH 44691, USA.
 

10  Effect Of Waxy Wheat Flour on Firmness And Staling Of Fresh Bread.  M. Bhattacharya1, S. Erazo1, D. C. Doehlert1,2 and M. S. McMullen3.  Department of Cereal Science, North Dakota State University, Fargo, ND; 2USDA-ARS, Wheat Quality Laboratory, Fargo, ND; 3Department of Plant Sciences, NDSU, Fargo, ND 58105, USA.
 

11  Influence of HMW-Glutenin Composition On Dough Properties Measured in Small-Scale Tests.  A. Blechl1, J. Lin1, O. Anderson1, S. Bean2, G. Lookhart2, B. Butow3, P. Gras3 and F. Bekes3.  1USDA-ARS, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA; 2USDA-ARS, Grain Marketing and Production Research Center, 1515 College Ave., Manhattan, KS 66502, USA; 3CSIRO,  Division of Plant Industry, Grain Quality Research Laboratory, P.O. Box 7, North Ryde, NSW 2113, Australia.
 

12  Endosperm ESTs from Triticum aestivum cv. Cheyenne.  D. Laudencia-Chingcuanco, G. Lazo, R. Miller, V. Carollo, S. Chao and O. Anderson.  USDA-ARS, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA.
 

13  Fundamental and Empirical Rheological Measurements On Solutions of Expanded Extrudate.  J. L. DesRochers, J. L. Brent Jr., T. J. Herald and C. E. Walker.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

14  Rapid Single Kernel Sensing and Sorting Technology.  F. E. Dowell1, M. Pasikatan2, E. Maghirang2 and D. Wang2.  1USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502; 2Kansas State University, Biological and Agricultural Engineering Department, Manhattan, KS 66506, USA.
 

15  Pressurized Solvent Extraction of Genistein and its Beta-Glucoside Conjugates from Soybean Flours and Soy-based Foods.  J. M. Downing1, O. K. Chung2, P. A. Seib1 and J. D. Hubbard2.  1Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506; 2USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502, USA.
 

16  Method for Measuring the Expansion Capacity of Doughs.  S. Gandikota1, F. MacRitchie1 and R. A. Flores2.  1Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506; 2USDA-ARS, Eastern Regional Research Center, Wyndmoor, PA 19038, USA.
 

17  The Biochemical and Molecular Control of Endosperm Texture in Wheat.  S. Prior1, H. Darlington1, P. Shewry1, P. Greenwell2 and L. Day2.  1IACR-LARS, Long Ashton, Bristol; 2CCFRA, Chipping Campden, Gloucestershire, UK.
 

18  Influence of Polyphenol Oxidase Activity and Grain Color On Noodle Color.  D. Vazquez1,2, B. Watts1, F. Townley-Smith3, O. Lukow3.  1University of Manitoba, Department Foods and Nutrition, Winnipeg, MB, Canada; 2INIA, La Estanzuela, Colonia, Uruguay; and 3Cereal Research Center, Agriculture and Agri-Food Canada, Winnipeg, MB, Canada.
 

19  Effects of Addition of Hydrocolloids On Quality of Frozen Wheat Dough.  C. T. Lo and L. Ramsden.  Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong, China.
 

20  Effect of Mixing Wheat Varieties at Sowing On Bread Making Quality.  M. Tianu and G. Boicea.  Research Institute for Cereals and Industrial Crops, 1 N. Titulescu, Fundulea, Calarasi 8264, Romania.
 

21  Selection of Solvents for the Extraction and Quantitation of Alkylresorcinols in Wheat.  R. Zarnowski and S. J. Pietr.  Department of Agricultural Microbiology, Agricultural University, Grunwaldzka 53, 50-375 Wroclaw, Poland.
 

22  The Effect of Wheat Fertilization With Boron On Its Yields and Crop Quality.  J. Hermann1, G. Harasimowicz-Hermann1 and J. Sadkiewicz2.  1University of Technology and Agriculture, Bernardynska 6 St., 85-029 Bydgoszcz; 2Research Institute of the Baking Industry Ltd., Startowa 2 St., 85-744 Bydgoszcz, Poland.
 

23  Polish Measuring and Monitoring Devices for Evaluation of Quality of Cereals and Flour.  J. Sadkiewicz1, K. Sadkiewicz2 and J. Hermann3.  1Research Institute of the Baking Industry Ltd., Startowa 2 Street, 85-744 Bydgoszcz; 2University of Technology and Agriculture, Kordeckiego 7 Street, 85-763 Bydgoszcz; 3University of Technology and Agriculture, Bernardynska 6 Street, 85-029 Bydgoszcz, Poland.
 

24  Field ExperienceWithStirring Number: Falling Number Correlation Using a Modified ICC and AACC Method.  B. Elliott1, M. L. Bason1, A. Leung1 and L. Odendaal2.  1Newport Scientific Pty Ltd.,½ Apollo Street, Warriewood, NSW 2102, Australia; 2SIMS International, PO Box 41144, Gabarone, Republic of Botswana.
 

25  Yield and Quality of Janz Derived Breeding Lines With Waxy Starch Properties.  M. Shariflou1,2, P. J. Sharp1,2, A. Merchant2, S. H. Shah2,3 and L. O'Brien2,3.  1University of Sydney, Plant Breeding Institute, Cobbitty, NSW 2570; 2Quality Wheat CRC Ltd., Riverside Corporate Park, North Ryde, NSW 1060; 3University of Sydney, Plant Breeding Institute, Narrabri, NSW 2390, Australia.
 

26  Case Study of Grain Corp Operations Ltd. (Australia) Replacement of Visual (Subjective) Assessment Methods With an Alternative Objective Method Utilizing the Latest Technological Advances Available.  J. McLean1, E. Lees2 and R. Hare3.  1GrainCorp Operation Ltd., 30 Barwan St., Narrabri, NSW 2390; 2Department of Agricultural Chemistry and Soil Science, University of Sydney, Sydney NSW 2003; 3Tamworth Centre for Crop Improvement, Agriculture RMB 944 Calala Lane, Tamworth, NSW 2340, Australia.
 

27  The Stirring Number and Effect of It On Starch Pasting Properties among Different Gluten Wheat Cultivars.  Shao Chunshui and Tian Jichun.  Shandong Agricultural University, 61 Dai Zong Road, Taian, Shandong, China.
 

28  Investigation On the Association Between Wheat Quality Traits and Performance of Chinese Steamed Bread.  Liu Aihua1 and He Zhonghu2.  1Institute of Crop Breeding and Cultivation, Chinese Academy of Agricultural Sciences; 2CIMMYT-China, C/O Chinese Academy of Agricultural Sciences (CAAS), No. 12 Zhongguancun Nandajie, Beijing 100081, China.
 

29  Investigation On the Association Between Wheat Quality Traits and Performance of Chinese Dry White Noodle Quality.  Liu Jianjun1, He Zhonghu2 and Zhao Zhendong1.  1Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan City, Shandong Province; 2CIMMYT/CAAS, C/O Chinese Academy of Agricultural Sciences (CAAS), No. 12 Zhongguancun Nandajie, Beijing 100081, China.
 

30  Introduction of Shandong Province Research Center of Wheat Engineering and Technology.  Tian Jichun.  Shandong Province Research Center of Wheat Engineering and Technology, 61 Daizong Street, Tian, Shandong 271018, China.
 

31  A Good Quality and High Yield New Variety of Winter Bread Wheat.  Tian Jichun, Zhang Zhongyi and Liang Zuoqin.  Shandong Province Research Center of Wheat Engineering and Technology, 61 Daizong Street, Taian, Shandong 271018, China.
 

32   Research On the Characteristic of Carbon and Nitrogen Metabolism in the Different Protein Content Genotypes of Winter Wheat (Triticum aestivum L).  Tian Jichun.  Shandong Province Research Center of Wheat Engineering and Technology, 61 Daizong Street, Taian, Shandong 271018, China.
 

33  Study On the Quality Properties of Wheat Varieties in Shaanxi Guanzhong Plain.  Wei Yimin, Zhang Guoquan, Ouyang Shaohui and Hu Xinzhong.  Northwest Sci-Tech University of Agriculture and Forestry, College of Food Science and Engineering, Yangling Shaanxi 712100, China.
 

34  The Composition of HMW-GS of Different Age Winter Wheat Cultured in Shandong Province.  Liu Xianpeng and Tian Jichun.  Shandong Province Research Center of Wheat Engineering and Technology, 61 Daizong Street, Taian, Shandong 271018, China.
 

35  Introduction of Hard White Wheat in a Hard Red Wheat Region.  M. Guedira, K. L. Roozboom and G. M. Paulsen.  Kansas State University, Department of Agronomy, 2004 Throckmorton Hall, Manhattan, KS 66506, USA.
 

36  Non-Starch Total Lipid (NSTL) Extraction Method From Flour and From Lyophilized Dough by a Supercritical Fluid Extraction (SFE) System.  J. D. Hubbard1, O. K. Chung1 and J. M. Downing2.  1USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502; 2Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

37  Physical Properties of Poly(lactic acid) and Starch Composites With Various Blending Ratios.  T. Ke and X. S. Sun.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

38  Physical and Chemical Characterization of Wheat Flour Milling By-Products.  Y. S. Kim1, R.  A. Flores2, O. K. Chung3 and D. B. Bechtel3.  1Kansas State University, Department of Biological and Agricultural Engineering, Manhattan, KS 66506; 2USDA-ARS, Eastern Regional Research Center, Wyndmoor, PA 19038; 3USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502, USA.
 

39  Some Biochemical Properties of Polyphenol Oxidase from Various Wheat Cultivars from the United States.  A. Liavoga, Kwon-Joong Yong, K. Bagorogoza and M. Okot-Kotber.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

40  Purification and Characterization of Polyphenol Oxidase from Wheat (Triticum aestivum var. prowers) Bran.  A. Liavoga, Kwon-Joong Yong and M. Okot-Kotber.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

41  Maize and Sorghum Protein Separations by High Performance Capillary Electrophoresis.  G. L. Lookhart1 and S. R. Bean2.  1USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502; 2Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

42  Computer Simulation for a Flour Mill: Design, Verification and Validation.  M.A. Loza-Garay1, R. A. Flores2 and D. D. Eustace1.  1Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506; 2USDA-ARS, Eastern Regional Research Center, Wyndmoor, PA  19038, USA.
 

43  Maltodextrins from Waxy Wheat Starch.  N. Lumdubwong and P. A. Seib.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

44  Microwave Test Baking of Bread.  D. Z. Ovadia and C. E. Walker.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

45  Fusarium graminearum Sensitivity to UV Illumination.  S. Panigrahi1, A. Kubiak2, M. McMullen3 and J. Jordhal3.  1Agricultural and Biosystems Engineering Department, North Dakota State University, Fargo, ND; 2Food Technology Department, University of Warmia and Mazury Olsztyn, Poland; 3Plant Pathology Department, North Dakota State University, Fargo, ND, USA.
 

46  Pasta Goods Made from Dispersed Wheat Grain.  R. Polandova1, T. Shneider1 and V. A. Maltsev2.  1State Research Institute of Baking Industry, B. Cherkisouskaya 26a, 107553 Moscow; 2State Grain Inspection, Moscow, Russia.
 

47  Studies of the Infuence of Composition Additives On Protein-Proteinase Complex of Wheat Flour Having Poor Bread Baking Properties.  R. Polandova1, O. Karchevskaya1, G. Dremucheva1 and V. A. Maltsev2.  1State Research Institute of Baking Industry, B. Cherkisouskaya 26a, 107553 Moscow; 2State Grain Inspection, Moscow, Russia.
 

48  Conditioning of Wheat Kernels With Activated Water.  S. D. Shestakov1, V. A. Maltsev2 and T. P. Volokhova1.  1Vologdakhleboproduct Co., Sovetskiy Prospect 27, Vologda 160035, Vologda Region; 2State Grain Inspection, Moscow, Russia.
 

49  Wheat Grain Flour Properties Improvement for Pasta Goods Production.  T. Shneider1 and N. Kasennova1 and V. A. Maltsev2.  1State Research Institute of Baking Industry, B. Cherkisouskaya 26a, 107553, Moscow; 2State Grain Inspection, Moscow, Russia.
 

50  Evaluation of the Performance of High Fat Powders in Wheat Bread.  C. M. O'Brien1,2, Eva Volina1 and E. K. Arendt1.  1Department of Food Science, Food Technology and Nutrition, University College Cork, National University of Ireland, Cork; 2National Food Biotechnology Centre, University College Cork, Cork, Ireland.
 

51  Evaluation of the Effects of Fat Replacers On the Quality of Wheat Bread.  C. M. O'Brien1,2, A. Mueller1 and E. K. Arendt1.  1Department of Food Science, Food Technology and Nutrition, University College Cork, National University of Ireland, Cork; 2National Food Biotechnology Centre, University College Cork, Cork, Ireland.
 

52  The Reduction of Recipe Sugar In Short Dough Biscuit Production.  E. Gallagher1,2, C. M. O'Brien1,2 and E. K. Arendt1.  1Department of Food Science, Food Technology and Nutrition, University College Cork, National University of Ireland, Cork; 2National Food Biotechnology Center, University College Cork, Cork, Ireland.
 

53  Production of Crackers from European Spelt Wheat Flours.  E. Reiter1, P. K. W. Ng2 and E. Berghofer1.  1Institute of Food Technology, University of Agricultural Sciences, Muthgasse 18, A-1190 Wien, Austria; 2 Department of Food Science & Human Nutrition, Michigan State University, 135 GM Trout FSHN Building, East Lansing, MI 48824, USA.
 

54  Production of Bread Containing the Pseudocereals Amaranth and Quinoa.  R. Schoenlechner, H. Bogner and E. Berghofer.  Institute of Food Technology, University of Agricultural Sciences, Muthgasse 18, A-1190 Vienna, Austria.
 

55  Seed Storage Protein Composition and Genetic Distances of Ethiopian-Grown Bread Wheat Cultivars.  A. Tarekegne, M. Labuschagne and H. Maartens.  Department of Plant Breeding, University of the Free State, P.O. Box 339, Bloemfontein 9300, South Africa.
 

56  Identification and Characterization of Gliadin Blocks of Macedonian Wheat Cultivars.  M. Menkovska1 and D. Knezevic2.  1Ss. Cyril and Methodius University, Institute of Animal Science, Ilievski 92a, P.O.Box 207, Skopje 1000, Republic of Macedonia; 2Agricultural Research Institute "Serbia", Center for Small Grains, Kragujevac 34000, SR Yugoslavia.
 

57  Evaluation of Breadmaking Quality of Macedonian Wheat Cultivars.  Mirjana Menkovska.  Ss. Cyril and Methodius University, Institute of Animal Science, Ile Ilievski 92a, P.O. Box 207, Skopje 1000, Republic of Macedonia.
 

58  Mechanical Reduction of Fusarium Contamination in Wheat.  M. Kelfkens and J. W. van der Kamp.  TNO Nutrition and Food Research, Utrechtseweg 48, Zeist, The Netherlands.
 

59  Starch Granule Formation in Wheat Endosperm.
S. Langeveld, M. Vennik, M. Kottenhagen, R. van Wijk, G. Gaussand, J. Kijne and S. de Pater.  Center for Phytotechnology UL/TNO, TNO Department of Applied Plant Sciences, Wassenaarseweg 64, 2333 AL Leiden, The Netherlands.
 

60  Baking Quality Index (BCI).  J. C. Caffarel1 and I. Delucchi2.  1Programa Nacional de Evaluacion de Cultivares; 2Laboratorio de Calidad de Granos, INIA, Ruta 50 Km 11, La Estanzuela, Colonia, P.O. Box 39173, Uruguay.
 

61  Influence of Nitrogen Fertilization Management On the Bread-Making Quality of Different Wheat Genotypes.  M. Castro1,2, C. J. Peterson2, W. E. Kronstad2, M. C. Verhoeven2 and C. F. Morris3.  1Programa Nacional de Evaluacion de Cultivares, INIA, La Estanzuela, C.C. 39173, Colonia, Uruguay; 2Breeding and Genetics Wheat Project, Oregon State University, Corvallis, OR, USA;  3USDA-ARS, Western Wheat Quality Laboratory, Pullman, WA, USA.
 

62  Nitrogen Dynamic and Influence On Yield and Baking Quality of Winter Wheat.  A. Linina, I. Karele and A. Ruza.  Latvia University of Agriculture, Department of Crop Production, 2 Liela Street, Jelgava LV3001, Latvia.
 

63  The Effect of Some Biological Active Additives On Wheat Flour Quality.  G. Juodeikiene, L. Basinskiene, E. Juodeikaite and S. Garmuviene.  Kaunas University of Technology, Radvilenu pl.19, Kaunas LT-3028, Lithuania.
 

64  Phenolic Acids in Durum Wheat Products.  M. Carcea, L. Bruschi and E. Quattrucci.  National Institute for Food and Nutrition Research, Via Ardeatina 546, 00178 Rome, Italy.
 

65  Effects of Flour Particle Size On Loaf Volume and Internal Characteristics of White Pan Bread.  S. H. Park1, O. K. Chung2 and P. A. Seib1.  1Kansas State University, Department of Grain Science and Industry,  Manhattan, KS 66506; 2USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502, USA.
 

66  Baking Quality of Hard White Winter and Hard Red Winter Wheat Varieties from a Common Germplasm.  P. R. Pike and F. MacRitchie.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

67  Invisible Coatings for Wheat Kernels.  M. S. Ram, L.  M. Seitz and F. E. Dowell.  USDA-ARS, Grain Marketing and Production Research Center, 1515 College Ave., Manhattan, KS 66502, USA.
 

68  Analysis of Waffle Quality.  G. R. Schilling and K. A. Tilley.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

69  Volatile Insect Pheromones in Commercial Wheat Samples.  L. M. Seitz and M. S. Ram.  USDA-ARS, Grain Marketing and Production Research Center, 1515 College Ave., Manhattan, KS 66502, USA.
 

70  Use of Ultrasound to Study Gluten Structure.  H. Singh and F. MacRitchie.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66502, USA.
 

71  Effects of Breadmaking On Wheat DNA: Implications for Detection of Genetically Modified (GM) Materials in Processed Foods.  M. Tilley.  USDA-ARS, Grain Marketing and Production Research Center, 1515 College Ave., Manhattan, KS 66502, USA.
 

72  Determining Vitreous Subclasses of Hard Red Spring Wheat by Using NIRS.  D. Wang1, F. E. Dowell2 and R. E. Dempster3.  1Department of Biological and Agricultural Engineering, Kansas State University; 2USDA-ARS, Grain Marketing and Production Research Center; 3American Institute of Baking, 1213 Bakers Way, Manhattan, KS 66502, USA.
 

73  Bioplastics Derived from Wheat Starch and Poly(lactic acid).  H. Wang, X. S. Sun and P. A. Seib.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

74  Physical Properties and Uses of Cross-Linked Resistant (Type RS4) Wheat Starch.  L. L. Yeo and P. A. Seib.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

75  Phytase from Bran of Various Wheat Cultivars.  Kwon-Joong Yong, A. Liavoga, K. Bagorogoza and M. Okot-Kotber.  Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506, USA.
 

76  Detecting Wheat Bread Staling by NIR Spectroscopy.  Feng Xie1, F. E. Dowell2 and X. S. Sun1.  1Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506; 2USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502, USA.
 

77  Standardized Preparation of Traditional Jeung-Pyun Using Fuzzy Theory.  Kwon, Kyung Soohn1, Choi, Jeoung Nae2 and Walker, C. E.3   1Department of Food and Nutrition, Sohae College, Kunsan, Chonbuk, Korea; 2Control and Instrumentation Engineering, Wonkwang University, Iksan, Chonbuk, Korea; 3Kansas State University, Department of Grain Science, Manhattan, KS 66506, USA.
 

78  Wheat Storage With High Humidity Under Aeration Conditions.  Elena Lucica Negut1, Savu Constantin2 and Dana Mihaila1 .  1Bioterra University, Bucharest, 81 Garlei Street  Romania; 2Faculty of Veterinary Medicine, Bucharest, Romania.
 

79  Characterization and Quantification Of Wheat Glutenin Proteins From Developing Grains By Multistacking SDS-PAGE and Multi-Angle Laser Light Scattering (MALLS).  H. A. Naeem1, S. R. Bean1,2, D. R. Khoussainova1, G. L. Lookhart1,2 and F. MacRitchie1.  1Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506; 2USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502, USA.
 

Last update: May 15, 2001 12:41 am  JSteele