Composition of the glutenin macropolymer: effects of flour quality and nonamylolytic enzyme addition

Author: Primo-Martín Cristina   Martínez-Anaya María   Collar Concepción  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.218, Iss.5, 2004-04, pp. : 428-436

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