Hypothesis for the structure of glutenin in relation to rheological properties of gluten and dough [Wheat].
1975
Greenwood C.T. | Ewart J.A.D.
Bibliographic information
Cereal Chemistry
Volume
52
ISSN
0009-0352
Pagination
v.146r-153r(3,pt.2)
Language
English
Note
16 ref.; Summary (En).
Type
Journal Article; Journal Part; Summary
Source
Cereal-Chemistry (USA). (May 1975). v. 52(3,pt.2) p. 146r-153r.
2012-11-15
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