Solubilisation and characterisation of wheat gluten proteins: Correlations between the amount of aggregated proteins and baking quality
- 1 April 1983
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 34 (4), 370-377
- https://doi.org/10.1002/jsfa.2740340409
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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