Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

Published 2012 View Full Article

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Title
Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 211-217
Publisher
Elsevier BV
Online
2012-10-07
DOI
10.1016/j.lwt.2012.09.011

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