The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

Publisher: John Wiley & Sons Inc

E-ISSN: 1365-2621|950-5423|10|2236-2245

ISSN: 0950-5423

Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.950-5423, Iss.10, 2015-10, pp. : 2236-2245

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