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

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http://dx.doi.org/10.1006/jcrs.2001.0429

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