Dough forming properties
- 1 January 1979
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 56 (1) , A78-A81
- https://doi.org/10.1007/bf02671788
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Electrophoresis and fractionation of wheat glutenArchives of Biochemistry and Biophysics, 1959