The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality

  • B.S. Khatkar, A.E. Bell, J.D. Schofield
  • Journal of Cereal Science, July 1995, Elsevier
  • DOI: 10.1016/s0733-5210(05)80005-0

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