Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale
- 1 July 2001
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 34 (1) , 19-27
- https://doi.org/10.1006/jcrs.2000.0385
Abstract
No abstract availableKeywords
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