Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)

Published 2013 View Full Article

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Title
Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 53, Issue 1, Pages 63-72
Publisher
Elsevier BV
Online
2013-03-19
DOI
10.1016/j.foodres.2013.03.009

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