Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality
- 31 July 2003
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 38 (1) , 95-104
- https://doi.org/10.1016/s0733-5210(03)00018-3
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
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