Prediction of wheat baking quality based on gliadin fractions and HMW-GS data by chemometric analysis (PLS modelling)

  • Ž. Kurtanjek, D. Horvat, G. Drezner, D. Magdić
  • Acta Alimentaria, December 2013, Akademiai Kiado
  • DOI: 10.1556/aalim.2013.5555

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http://dx.doi.org/10.1556/aalim.2013.5555