Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality

  • Neelam Gulia, B.S. Khatkar
  • International Journal of Food Properties, January 2014, Taylor & Francis
  • DOI: 10.1080/10942912.2013.805765

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http://dx.doi.org/10.1080/10942912.2013.805765

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