Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

  • Sheweta Barak, Deepak Mudgil, B.S. Khatkar
  • LWT, April 2013, Elsevier
  • DOI: 10.1016/j.lwt.2012.09.011

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http://dx.doi.org/10.1016/j.lwt.2012.09.011

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