Accepted Manuscript Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis Lívia Hajas, Katharina A. Scherf, Kitti Török, Zsuzsanna Bugyi, Eszter Schall, Roland E. Poms, Peter Koehler, Sándor Tömösközi PII: S0308-8146(17)30780-X DOI: http://dx.doi.org/10.1016/j.foodchem.2017.05.005 Reference: FOCH 21065 To appear in: Food Chemistry Received Date: 16 December 2016 Revised Date: 24 February 2017 Accepted Date: 1 May 2017 Please cite this article as: Hajas, L., Scherf, K.A., Török, K., Bugyi, Z., Schall, E., Poms, R.E., Koehler, P., Tömösközi, S., Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/ j.foodchem.2017.05.005 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.