Wheat Flour (C, N, S)

<strong>Wheat Flour (C, N, S)</strong>_x000D_ <strong>Catalog number:</strong> B2014373_x000D_ <strong>Lot number:</strong> Batch Dependent_x000D_ <strong>Expiration Date:</strong> Batch dependent_x000D_ <strong>Amount:</strong> 5 g_x000D_ <strong>Molecular Weight or Concentration:</strong> N/A_x000D_ <strong>Supplied as:</strong> N/A_x000D_ <strong>Applications:</strong> molecular tool for various biochemical applications_x000D_ <strong>Storage:</strong> -20°C_x000D_ <strong>Keywords:</strong> Wheat Flour (C, N, S)_x000D_ <strong>Grade:</strong> Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity &gt;18 MΩ-cm) and are filtered through 0.22 um._x000D_ _x000D_ <strong>References:</strong>_x000D_ 1: Boreddy SR, Rose DJ, Subbiah J. Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour J Food Sci. 2019 Sep;84(9):2528-2536._x000D_ 2: S P, S A, H A, M JD, S A, Foods A, S A, M JD, S A, Pharmaceuticals B, Foods A. Literature Abstracts J Texture Stud. 1971 May;2(2):249-256._x000D_ 3: Gakowska D, Witczak T, Witczak M. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties Molecules. 2021 Nov 21;26(22):7033._x000D_ 4: Zhou J, Chen X, Jin M. [Adulteration identification of wheat flour in chestnut flour based on differences in mycotoxin contamination by liquid chromatography-tandem mass spectrometry] Se Pu. 2022 Apr;40(4):303-312._x000D_ 5: Cimini A, Poliziani A, Antonelli G, Sestili F, Lafiandra D, Moresi M. Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures Foods. 2022 Aug 19;11(16):2510._x000D_ 6: Kumar A, Kapoor P, Chunduri V, Sharma S, Garg M. Potential of Aegilops sp. for Improvement of Grain Processing and Nutritional Quality in Wheat (Triticum aestivum) Front Plant Sci. 2019 Mar 18;10:308._x000D_ 7: Gonzlez-Mart_n MI, Wells Moncada G, Gonzlez-Prez C, Zapata San Mart_n N, L_pez-Gonzlez F, Lobos Ortega I, Hernndez-Hierro JM. Chilean flour and wheat grain: tracing their origin using near infrared spectroscopy and chemometrics Food Chem. 2014 Feb 15;145:802-6._x000D_ 8: Focken U. Effect of different ratios of wheat to corn flour in the diet on the development and isotopic composition (delta13C, delta15N) of the red flour beetle Tribolium castaneum Isotopes Environ Health Stud. 2007 Jun;43(2):143-54._x000D_ 9: In J, Jeong H, Min SC. Material requirements for printing cookie dough using a fused deposition modeling 3D printer Food Sci Biotechnol. 2022 May 9;31(7):807-817._x000D_ <a href="https://pubmed.ncbi.nlm.nih.gov/33992839">10: Maignan V, Bernay B, Gliot P, Avice JC. Biostimulant impacts of Glutacetine and derived formulations (VNT1 and VNT4) on the bread wheat grain proteome J Proteomics. 2021 Jul 30;244:104265. </a>_x000D_ _x000D_ <strong>Products Related to Wheat Flour (C, N, S) can be found at</strong> <a href="https://moleculardepot.com/product-category/Proteins/"> Proteins</a>