The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality
- 1 July 1995
- journal article
- Published by Elsevier BV in Journal of Cereal Science
- Vol. 22 (1), 29-44
- https://doi.org/10.1016/s0733-5210(05)80005-0
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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