Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough
- 15 May 1999
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 76 (3) , 389-394
- https://doi.org/10.1094/cchem.1999.76.3.389
Abstract
No abstract availableKeywords
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