Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

Author: Don C.   Lichtendonk W.J.   Plijter J.J.   Hamer R.J.  

Publisher: Elsevier

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.38, Iss.2, 2003-09, pp. : 157-165

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