Wikipedia:Peer review/Gluten/archive1

Gluten
Please search for errors in spelling, punctuation and grammar.

I hope to make the article interesting and informative for lay readers, while providing a useful starting-point for scholarly research. I will be grateful for suggestions relative to either of those objectives.Wugo 20:15, 13 August 2007 (UTC)


 * I made some cosmetic changes, using cite journal, cite book, and cite web. I also replaced one blog source with a publication, since blogs are not generally regarded as a reliable source. utcursch | talk 12:54, 14 August 2007 (UTC)

Thank you very much Utcursch, especially for the better reference. I was not aware of the curly-bracket commands, cite journal, cite book, and cite web. I shall look them up and, thenceforth, use them. Wugo 23:33, 14 August 2007 (UTC)


 * Nice article! I'd work to clarify the introduction (i.e. is only wheat glutens "a mixture of gliadin and glutenin", or are all glutens?) and if you have more information, perhaps say more about the chemistry, where it is found in the grain, and so on -- some of this could be taken from the introduction, which could be written in slightly less technical language, and put into it's own section (composition, maybe?). I'd also see if there are any general references out there (books about gluten? overview articles?) and list these as "further reading." In general, good job on an informative article! :) -- phoebe/ (talk) 15:07, 16 August 2007 (UTC)


 * Phoebe, I added a diagram and some explanation. Please check again to see if I'm on-track. Wugo 04:48, 21 August 2007 (UTC)