Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties

标题
Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties
作者
关键词
-
出版物
JOURNAL OF FOOD QUALITY
Volume 38, Issue 2, Pages 71-82
出版商
Wiley
发表日期
2015-03-03
DOI
10.1111/jfq.12122

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