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doi.org/10.1016/j.jcs.2010.04.002
Journal of Cereal Science
Department of Chemistry

Wall, M.L., Wheeler, H.L., Huebsch, M.P., Smith, J. C, Figeys, D., & Altosaar, I. (2010). The tryptophan-rich domain of puroindoline is directly associated with the starch granule surface as judged by tryptic shaving and mass spectrometry. Journal of Cereal Science, 52(2), 115–120. doi:10.1016/j.jcs.2010.04.002