Effect on breadmaking quality of x-type and y-type high molecular weight subunits of glutenin
- 30 November 1991
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 14 (3) , 209-221
- https://doi.org/10.1016/s0733-5210(09)80040-4
Abstract
No abstract availableKeywords
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