Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

• 30 November 1997
• journal article
• Published by Elsevier in Journal of Cereal Science
• Vol. 26  (3) , 271-277
• https://doi.org/10.1006/jcrs.1997.0138

Abstract

Keywords

• GLIADIN
• EXTENSOGRAPH
• BREADMAKING
• MIXOGRAPH