Significance of gluten content as an index of flour quality.
1987
Kulkarni R.G. | Ponte J.G. Jr. | Kulp K.
AGROVOC Keywords
Bibliographic information
Pagination
v.1-3(1)
Other Subjects
Ble; Teneur en proteines; Analisis estadistico; Caracteristicas de la coccion; Aptitude boulangere
Language
English
Note
references.
Type
Journal Article; Journal Part
Source
Cereal-chemistry (USA). (Jan-Feb 1987). v. 64(1) p. 1-3.
2012-11-15
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