«Chemistry of gluten proteins.» (en anglès). German Research Centre of Food Chemistry and Hans-Dieter-Belitz-Institute for Cereal Grain Research, D-85748 Garching, Germany. h.wieser@lrz.tum.de, 19-10-2026. [Consulta: 19 octubre 2010].
«Molecular mechanisms of 33-mer gliadin peptide oligomerisation.» (en anglès). Grupo de Biofísica, Instituto de Física del Sur, Universidad Nacional del Sur, Bahía Blanca, Buenos Aires, Argentina. costabel@criba.edu.ar., 19-10-2023. [Consulta: 19 octubre 2013].
«High Molecular Weight Glutenin Subunits 1Bx7 and 1By9 Encoded by Glu-B1 Locus Affect Wheat Dough Properties and Sponge Cake Quality.» (en anglès). 1
State Key Laboratory for Agrobiotechnology and Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China.
2
Joint Laboratory for International Cooperation in Crop Molecular Breeding, Ministry of Education, Beijing 100193, China.
3
State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, China.
4
Provincial Key Laboratory of Agrobiology, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China., 19-10-2023. [Consulta: 19 octubre 2014].
