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Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
(Elsevier Sci Ltd, Oxford, 2014)
The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat ...
Detection of genetically modified soybean in crude soybean oil
(Elsevier Sci Ltd, Oxford, 2014)
In order to detect presence and quantity of Roundup Ready (RR) soybean in crude oil extracted from soybean seed with a different percentage of GMO seed two extraction methods were used, CTAB and DNeasy Plant Mini Kit. The ...