Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low Mr or high Mr glutenin subunits
- 1 January 1995
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 21 (2) , 103-116
- https://doi.org/10.1016/0733-5210(95)90026-8
Abstract
No abstract availableKeywords
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