Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity
- 9 March 2001
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 78 (2) , 138-141
- https://doi.org/10.1094/cchem.2001.78.2.138
Abstract
No abstract availableKeywords
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