Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

  • Sheweta Barak, Deepak Mudgil, B. S. Khatkar
  • International Journal of Food Properties, March 2014, Taylor & Francis
  • DOI: 10.1080/10942912.2012.717154

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http://dx.doi.org/10.1080/10942912.2012.717154

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