Functional Properties of Low M r Wheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting

Author: Weegels P.L.   Hamer R.J.   Schofield J.D.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.25, Iss.2, 1997-02, pp. : 165-173

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