Conversion of a weak flour to a strong one by increasing the proportion of its high molecular weight gluten protein
- 1 November 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (11) , 1325-1329
- https://doi.org/10.1002/jsfa.2740241103
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The Fractionation and Properties of Gluten ProteinsJournal of Macromolecular Science: Part A - Chemistry, 1972
- Protein quality and quantity: A rheological assessment of their relative importance in breadmakingInternational Journal of Food Science & Technology, 1971