Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality
Authors:
- B.S. KhatkarBKB.S. Khatkar
- R.J. FidoRFR.J. Fido
- A.S. TathamATA.S. Tatham
- J.D. SchofieldJSJ.D. Schofield
- 1 March 2002
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 35 (3) , 299-306
Abstract
No abstract availableKeywords
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