Sulfur, Protein Size Distribution, and Free Amino Acids in Flour Mill Streams and Their Relationship to Dough Rheology and Breadmaking Traits

标题
Sulfur, Protein Size Distribution, and Free Amino Acids in Flour Mill Streams and Their Relationship to Dough Rheology and Breadmaking Traits
作者
关键词
-
出版物
CEREAL CHEMISTRY
Volume 88, Issue 2, Pages 109-116
出版商
Wiley
发表日期
2010-09-20
DOI
10.1094/cchem-06-10-0086

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