Interaction of Water Extractable Pentosans with Gluten Protein: Effect on Dough Properties and Gluten Quality
- 1 July 2002
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 36 (1) , 25-37
- https://doi.org/10.1006/jcrs.2001.0453
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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