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

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http://dx.doi.org/10.1016/s0733-5210(05)80005-0

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