Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

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

Publisher： Elsevier

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.38, Iss.2, 2003-09, pp. : 205-215

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