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. 1933;27(5):1575–1577. doi: 10.1042/bj0271575
The gluten-dissolving ferment of wheat and barley seeds
Andrey Vassilievich Blagoveschensky
1, Nicolay Ivanovich Sossiedov
1
Andrey Vassilievich Blagoveschensky
1The Biochemical Laboratory of the Scientific Institute of Cereal Research, Moscow, U.S.S.R.
Find articles by Andrey Vassilievich Blagoveschensky
Nicolay Ivanovich Sossiedov
1The Biochemical Laboratory of the Scientific Institute of Cereal Research, Moscow, U.S.S.R.
Find articles by Nicolay Ivanovich Sossiedov
1The Biochemical Laboratory of the Scientific Institute of Cereal Research, Moscow, U.S.S.R.
PMCID: PMC1253068 PMID: 16745272