The effects of gliadin fractions of varying molecular weight on the mixing properties of a synthetic-dough system [Wheat].
1975
Preston K. | Woodbury W. | Bendelow V.
Bibliographic information
Cereal Chemistry
Volume
52
ISSN
0009-0352
Pagination
v.427-430(3,pt.1)
Language
English
Note
10 ref.; Summary (En).
Type
Journal Article; Journal Part; Summary
Source
Cereal-Chemistry (USA). (May 1975). v. 52(3,pt.1) p. 427-430.
Corporate Author
Servico do Acordo de Classificacao no Estado do Parana, Curitiba (Brazil).
2012-11-15
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