Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

Author： Weegels P.L.   van de Pijpekamp A.M.   Graveland A.   Hamer R.J.   Schofield J.D.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.23, Iss.2, 1996-02, pp. : 103-111

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