Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

Published 2013 View Full Article

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Title
Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 17, Issue 7, Pages 1428-1438
Publisher
Informa UK Limited
Online
2013-10-16
DOI
10.1080/10942912.2012.717154
References
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