Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

  • B.S. Khatkar, R.J. Fido, A.S. Tatham, J.D. Schofield
  • Journal of Cereal Science, March 2002, Elsevier
  • DOI: 10.1006/jcrs.2001.0429

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

The following have contributed to this page: BHUPENDAR KHATKAR