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

标题
Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 211-217
出版商
Elsevier BV
发表日期
2012-10-07
DOI
10.1016/j.lwt.2012.09.011

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