Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters
- 1 March 1996
- journal article
- other
- Published by Elsevier in Journal of Cereal Science
- Vol. 23 (2) , 103-111
- https://doi.org/10.1006/jcrs.1996.0010
Abstract
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