Intercultivar Variation in the Quantity of Monomeric Proteins, Soluble and Insoluble Glutenin, and Residue Protein in Wheat Flour and Relationships to Breadmaking Quality
- 15 July 1998
- journal article
- research article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (4) , 500-507
- https://doi.org/10.1094/cchem.1998.75.4.500
Abstract
No abstract availableKeywords
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