The Role of Gluten Proteins in the Baking of Arabic Bread

  • I. Toufeili, B. Ismail, S. Shadarevian, R. Baalbaki, B.S. Khatkar, A.E. Bell, J.D. Schofield
  • Journal of Cereal Science, November 1999, Elsevier
  • DOI: 10.1006/jcrs.1999.0286

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http://dx.doi.org/10.1006/jcrs.1999.0286

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