A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

Author： Tronsmo K.M.   Færgestad E.M.     Schofield J.D.   Magnus E.M.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.35, Iss.2, 2002-03, pp. : 201-214

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