Effects of Gliadin/Glutenin and HMW‐GS/LMW‐GS Ratio on Dough Rheological Properties and Bread‐Making Potential of Wheat Varieties

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4557|38|2|71-82

ISSN： 0146-9428

Source： JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol.38, Iss.2, 2015-04, pp. : 71-82

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